///What you need
1 small zucchini diced small
1/4 cup of diced onion
1 TBS oil (I used coconut oil)
2-6 cloves of garlic, smashed and chopped finely (basically, I used a whole bulb)
2 cups of chopped kale
2 ears of corn, kernels removed
1 tomato chopped
4-6 leaves of Chinese Cabbage (or Bok Choy)
2 cups of cooked Couscous (or quinoa, whole wheat pasta, or whole wheat pita bread)
1/2 cup mozzarella
//Directions
Heat a skillet over medium heat, add oil or non-stick spray. Cook onions and garlic for 5 minutes stirring frequently to avoid burning the garlic. Add corn kernels, zucchini and continue the cooking process for 20 minutes. Chop cabbage and tomatoes and add to couscous. Fold in vegetable from skillet and cheese. Serve immediately or as a room temperature salad.
