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Prepare the couscous according to package directions. When this is prepared, refrigerate overnight or for at least four hours. *If you do not have access to this product, use 10 ounces of pearled couscous, prepare according to the directions, then refrigerate. You can increase the dressing by ¼ cup to replace the basil and herb flavor of the Far East brand.
Wash the grape tomatoes and cut in half, add to a large bowl.
Wash and dry the kale and give all of the leaves a massage to make them tender. Chop into small pieces. I prefer the smaller the better. Add to the tomatoes.
Wash and finely mince the parsley. Add to the tomatoes.
Wash and thinly slice the cucumber. I do not peel, you can if you want to. Add to the bowl with the other ingredients.
Slice the onion into thin strips and add to the bowl. Toss everything together.
Add the cup of garlic vinaigrette and stir well to coat. You may want to add more dressing after you add the couscous.
Add the cold couscous to the vegetables and herbs. Toss well to coat. Some of the couscous may stick together, use a rubber spatula to gently break it up. Taste and add more dressing if you prefer.
This can be made a day ahead of time and refrigerated. You may want to add more dressing before serving.