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Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes.
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Add the almonds and chile and cook for 5 more minutes.
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Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry.
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Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine.
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Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes.
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Serve the couscous and vegetables over the greens and garnish with the parsley.