In a large pot, heat 2 tablespoons of oil over medium-low heat. Add 4 thinly sliced garlic cloves and sauté until golden, about 1-2 minutes.

Add one finely chopped onion and a pinch of salt. Sauté for about 3 minutes until soft and translucent.

Incorporate 3 chopped scallions and 1 diced pepper, cooking for 1 minute. Then add garlic, ginger, and turmeric, cooking for another minute.

Pour in 1/4 cup of mirin to deglaze the pot, then add 6 cups of vegetable broth and bring to a gentle boil.

Stir in 1 cup of couscous and a bay leaf; reduce heat to simmer and cook uncovered for 13-15 minutes until couscous is tender.

Once couscous is cooked, stir in 2 cups of chopped kale and a handful of chopped cilantro, cooking until kale wilts.

Remove from heat, squeeze in juice of 1 lime, and adjust seasonings with salt and pepper.