Israeli Couscous and Kale Salad

In a medium bowl, place the kale and lime juice. Mix well so the leaves are well coated. Set aside. 2. In a large saucepan, place the Vegetable Stock, onion, garlic, curry powder, cumin, and paprika. Bring to a boil over medium heat, and add the couscous. Cook over medium heat, uncovered, 5 to 10 minutes or until the liquid has been absorbed and the couscous is al dente, adding water, 1 to 2 tablespoons at a time, if couscous starts to stick to the pan. Transfer to a large bowl and let cool. 3. Add the reserved kale to the bowl with the couscous along with the tomato, bell pepper, cucumber, scallions, parsley, basil, raisins, pine nuts, and salt and pepper to taste. Mix well and adjust the seasoning. Chill in the refrigerator until ready to serve.