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Before starting, wash and dry all produce.
Finely chop kale discarding any large ribs.
Peel, then mince or grate garlic.
Heat a large pot over medium-high.
When the pot is hot, add ½ tbsp (1 tbsp) oil, then sausage, mirepoix, kale, garlic and 2 tbsp (¼ cup) water. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains and water evaporates.** Season with salt and pepper.
To the same pot, add crushed tomatoes, vegetable stock powder, Italian Seasoning, pearl couscous and 3 cups (6 cups) water. Bring mixture to a boil.
Once boiling, simmer stew for 10-12 min, stirring occasionally, until couscous is tender. Stir, scraping up any brown bits from the bottom of the pan. (TIP: These brown bits will give the stew flavour!) Season with salt and pepper.
To the same pot, add half the Parmesan. Cook for 2-3 min, stirring often, until Parmesan melts.
Divide stew between bowls. Sprinkle remaining Parmesan over top.