Kate’s Kale Couscous

Ingredients

• 1 cup water
• 2 tablespoons butter
• 1 cup whole wheat couscous
• 2 tablespoons extra-virgin olive oil
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 cup chopped kale
• 4 cloves garlic, chopped
• 1/4 cup whole salted almonds, halved
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste

Directions

Bring water and butter to a boil in a saucepan; remove from heat. Add couscous and stir well. Cover saucepan and let couscous sit until water is absorbed, about 5 minutes. Fluff couscous with a fork.

Heat olive oil in a skillet over medium heat; cook and stir cannellini beans, kale, and garlic in the hot oil until kale is wilted, 5 to 10 minutes. Mix kale mixture into couscous; fold in almonds.

Spoon couscous mixture into 4 serving bowls; top with Parmesan cheese. Season with salt and black pepper.