1
Wash and dry produce.
Bring couscous, half the stock concentrates, and ¾ cup water (1½ cups for 4 servings) to a boil in a small pot. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes.
Keep covered off heat until ready to use in Step 3.
While couscous cooks, drain and rinse beans. Peel and mince or grate garlic. Remove and discard any thick center stems from kale. Quarter lemon.