Step 1

Toast almonds in a dry hot skillet for a few minutes, tossing frequently to avoid burning until lightly browned and fragrant. Set aside.

Step 2

Slice onion. In an even layer in a wide skillet, sautée onion on medium-high heat with olive oil for several minutes until they start to soften. Add vinegar and a pinch of salt and cook for 8-10 minutes, until soft and sweet. If they start to stick before they’ve cooked fully, add a splash of water and continue cooking. Add in chopped kale and sautée for an additional minute or two until beginning to wilt.

Step 3

In the meantime, in a small pot, bring 1 cup of water to boil with 1 tablespoon olive oil and ½ teaspoon salt. Remove it from the heat and add in the dry couscous. Stir well, and then cover the pot and let sit for 5 minutes. Fluff with a fork and then keep the lid on until serving.

Step 4

Combine the onion and kale mixture with the fluffed couscous and chopped lemon and lemon juice. Taste and adjust with additional olive oil, lemon juice, salt and pepper. Serve topped with toasted almonds.