Wandering around Trader Joe’s I came up with this delicious, make-in-bulk lunch.
Sautée onion and garlic in olive oil until soft and fragrant. Add mushrooms and chopped kale, cook until tender. Lower heat and stir in a few tablespoons of garlic sauce* and drained and rinsed garbanzo beans. Combine with cooked whole wheat couscous. Even better after a day or two in the fridge.
*The Trader Joe’s Forty Clove simmer sauce was the idea sealing inspiration for this experiment. Still have most of the jar left so I’ll keep tinkerin.