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1
Begin heating a saucepan full of water for the kale.
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2
Put the couscous in a bowl, add salt to taste, and if desired, 1 tablespoon of the olive oil.
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3
Stir or rub between your fingers to distribute the oil (with the oil the couscous is a little fluffier, but you can omit this step).
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4
Cover with 1/2 inch of warm water or stock, if you have some.
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5
Let sit while you prepare the tomato sauce.
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6
Stir every once in a while to fluff.
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7
Heat the remaining tablespoon of oil over medium heat in a wide skillet or saucepan and add the garlic and red pepper flakes.
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8
As soon as the garlic begins to smell fragrant (30 seconds to 1 minute), add the tomatoes, sugar, and salt and bring to a simmer.
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9
Cook, stirring often, until thick and fragrant, about 15 minutes.
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10
Remove from the heat, taste and adjust seasoning.
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11
By now the water in the pot will be boiling.
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12
Add salt to taste and the kale.
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13
Blanch for 3 to 4 minutes, until tender but still bright.
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14
Using a skimmer, transfer to a bowl of cold water.
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15
Drain and squeeze out excess water.
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16
Chop medium-fine and stir into the tomato sauce, along with the chickpeas and cilantro.
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17
Keep warm.
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18
Cover the couscous bowl with plastic wrap, pierce in a few places and microwave for 2 minutes at full power.
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19
Remove from the microwave carefully, as the bowl will be hot.
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20
Carefully remove the plastic and fluff.
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21
Cover again and return to the microwave for 1 minute.
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22
Serve the couscous topped with the tomato and kale sauce.
