Lemony Couscous and Chickpeas

Sauté the aromatics:
1 Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the onion and cook for 5–6 minutes until softened.
2 Add the garlic and cook for 1 minute until fragrant.
Bloom the spices:
4 Add the butter to the pot. Once melted and bubbly, add the Italian seasoning, paprika, and crushed red pepper to taste. Cook for 45 seconds until fragrant.
Toast the pearl couscous:
6 Add the pearl couscous and toss to coat in the spices. Cook for 1 minute until lightly toasted.
Simmer the pearl couscous:
8 Add the chickpeas to the pot and season everything with salt and pepper. Pour in the water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Steam the kale:
10 Remove the lid from the pot and place the kale on the pearl couscous. Drizzle 1 teaspoon extra virgin olive oil on top and add a sprinkle of salt. Cover and continue simmering for 5 minutes or until the kale is bright green and the pearl couscous is tender.
Finish the couscous:
12 Add the mint, basil, and lemon juice to the pot. Stir gently to combine everything. Taste and adjust the seasonings as needed. Turn off the heat.
To serve:
14 Spoon the pearl couscous into a large serving bowl. Scatter the remaining basil and mint leaves on top. Enjoy!