Israeli Couscous and Kale Salad

Ingredients

• ½ bunch kale, thick stems removed, leaves chopped fine (about 2 cups)
• 3 tablespoons fresh lime juice (from 1½ limes)
• 1 cup Vegetable Stock or no-oil, low-sodium store-bought vegetable stock
• ½ small onion, finely chopped (about ½ cup)
• 2 small garlic cloves, minced (about 1 teaspoon)
• ½ teaspoon curry powder
• ¼ teaspoon ground cumin
• ¼ teaspoon sweet or mild paprika
• 1 cup whole wheat Israeli couscous
• ½ medium tomato, cored and cut into ¼-inch pieces (about ½ cup)
• ½ red or orange bell pepper, cored, seeded, and cut into ¼-inch pieces (about ½ cup)
• ¼ medium cucumber, cut into ¼-inch pieces (about ½ cup)
• 4 scallions, white and green parts thinly sliced (about 1 cup)
• ¼ cup finely chopped fresh parsley
• 3 tablespoons finely chopped fresh basil
• 2 tablespoons raisins or currants
• 2 tablespoons toasted pine nuts
• sea salt and freshly ground black pepper