• In a small saucepan, bring ¾ cup water or broth to a boil. Once at a boil, add couscous, lower the heat, and let simmer for 10 minutes or per package directions. Cooked pearl couscous will be plump, slightly chewy, and tender but still retains some bite. Once cooked, remove from the heat, drain any excess water, and set aside to allow it to cool.
• In a small bowl, whisk the olive oil, lemon juice, mustard, and sea salt. Adjust seasoning to taste by adding more lemon juice for tang or an extra pinch of salt to taste.
• Place kale in a mixing bowl. Drizzle half of the dressing over the kale and massage the leaves with your hands until they just start to wilt and become tender.
• Divide couscous between 2 bowls. Top with the massaged kale, chickpeas and avocado and pumpkin seeds. Drizzle the remaining dressing and toss before serving. Enjoy!

Variations:

• More crunch:   Roast the chickpeas with additional seasoning before adding to the salad.
• More vegetables:  Add sliced onion, peppers, or shredded carrots for more color.
• More flavor:  Toast dry couscous in some olive oil or vegan butter for 1-2 minutes before adding in hot water or vegetable broth.