Toast the couscous

• Heat the olive oil in a nonstick pan.
• Add the couscous and toast, stirring, until golden brown.

Cook the couscous in bouillon

• Bring the water to a boil with the chicken bouillon powder.
• Add the toasted couscous and cook until tender.
• Drain the couscous very well.

Massage the kale

• Remove the kale stems and slice the leaves.
• Massage the kale with salt and extra virgin olive oil until soft.

Prep the vegetables and herbs

• Finely chop the fire roasted red bell pepper, red onion, cherry tomatoes, Persian cucumber and hot peppers.
• Finely chop the dill and parsley and mince the garlic.

Make the dressing

• Whisk the lemon juice, extra virgin olive oil, red wine vinegar, oregano, salt, red chili flakes and hot pepper brine.

Assemble the salad

• Combine the couscous, kale, vegetables, herbs and garlic in a large bowl.
• Pour over the dressing and mix everything well.
• Serve, or refrigerate for later.