Ingredients:
100g couscous (wheat or gf)
4 leaves cavolo nero greens
1 tbsp tomato purée
1/2 tsp curry powder
2 tsp agave or sugar
5 fresh basil leaves
Place couscous and diced greens in a bowl (I chopped them up with scissors) and poured boiling water over the top until just covered. Leave for 5 mins while the water absorbs. Meanwhile, mix the tomato purée, basil, curry powder and agave in a small bowl and add enough water to form a sauce (about 3 tbsp). Pour over the couscous and greens and enjoy!
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