What is WEM and FM

*yields 2 portions

Ingredients:
1 cucumber, chopped
1 medium tomato, chopped
1 red bell pepper, seeded and chopped
1 shallot, coarsely chopped
3 scallions, chopped
3 tbsp raisins
2 tbsp pine nuts
1 tbsp vegetable bouillon, mixed in 1 cup hot water
1 cup water
2 cups kale leaves, chopped
3/4 cup uncooked cous cous
2 cloves garlic, minced
1/2 tsp curry powder
1/4 tsp paprika
1/4 tsp cumin
2 tbsp freshly squeezed lime juice
1 tbsp maple syrup or Choc Zero Maple Syrup
small handful basil, chopped
2 tbsp parsley, chopped

Instructions:

1. In a large saucepan combine the vegetable bouillon mixed and dissolved in water, onion, garlic, curry powder, cumin, and paprika. Bring to boil and add the cous cous and extra cup of water. Let it simmer over low heat uncovered for about 10 minutes until the cous cous  turns al dente. Then take it off the heat and let it cool down.

2. In the mean time, place the kale into a bowl, mix the lime juice and maple syrup and then pour it over the kale and toss with your hands to coat well.

3. Then prepare all the veggies, and when the cous cous is not too hot anymore, you can add the veggies, kale, herbs, raisins and pine nut and toss.

Split into two equal portions. You can store it in the refrigerator covered for couple days. It’s great as a cold salad as well.

Macros Per Portion:
Calories: 447.9
Carbs: 86.5 g
Net Carbs: 77.2 g
Fat:  7 g
Protein: 13.3 g