Heat olive oil in large pot over medium heat; add onion and cook until golden.
 
Add stock and bring to a boil, then add couscous and simmer for 10-12 minutes until liquid is absorbed.
 
Transfer couscous to medium bowl and add chopped fruits, nuts, syrup, and cinnamon.
 
Fluff with fork and serve.

Bring stock to boil in medium-sized pot. Add quinoa, curry powder, salt, and pepper, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until quinoa is tender, but firm. Drain the quinoa and transfer to a medium-sized bowl. Stir in the mango, grapes, nuts, and scallions. Top with mint and serve.

Heat the oven to 375 degrees. Place the kale on a baking sheet lined with parchment paper. Drizzle the olive oil over the top and sprinkle with salt and pepper. Roast for 12-15 minutes, watching closely after 10 minutes to be sure the kale does not burn. Remove from oven when crispy but still green.
 
Kick that kale up a notch by adding one of the following topping combinations:
(Remove the kale from the oven after 5-7 minutes, add one of the topping combinations, toss, and continue baking for the remaining 5-7 minutes)
 
Topping 1: 1-2 tbsp grated Parmesan cheese + 1 tsp garlic powder
 
Topping 2: 1 tsp nutritional yeast + ¼ tsp red Chili Flakes
 
Topping 3: 2 tbsp large-flake unsweetened coconut + 1 tbsp maple syrup