First make the kale pesto. Take the bottom of a glass or a large chef’s knife and place it on top of each garlic clove and press down firmly until the garlic clove is flattened.
HEAT 1.5 Tbsp olive oil in a small skillet over medium/high heat. When the aroma of olive oil starts coming, add garlic. Fry the garlic until fragrant and slightly golden brown.
Add the cooked garlic to a high-powered food processor along with the kale, Parmesan cheese, lemon juice, walnuts, salt, and remaining olive oil.
Pulse the ingredients in a food processor to blend, and then process all the ingredients on HIGH for 2-4 minutes or until the ingredients are thick and creamy. Be sure to scrape down the sides of the food processor a few times during the processing time.
Pesto should be thick and creamy after it has been processed. If the pesto is still dry and chunky, add a teaspoon or two more olive oil, scraping down the sides and continuing to process the pesto until it becomes thick and creamy. Sometimes processing the pesto for a long time will leach out the oils from the walnuts which will add more moisture to the pesto. Cancel.
After this cook the couscous. HEAT olive oil in a small saucepan over medium/high heat and add couscous. Fry the couscous for 3-4 minutes or till it turns golden brown. Move the couscous around with a spatula. Pour water into a saucepan and bring to a boil. Lower the flame and let the couscous cook, covered, for 10-12 minutes or till the water is absorbed.
Uncover the couscous, flatten with a fork, and add pesto to the couscous. Mix until couscous is coated in pesto. Cancel.
Preheat the oven to 450ºF and grease a baking sheet with olive oil or line it with parchment paper.
In a small bowl, whisk together the spices for the spice mix. Cancel.
Put butternut squash cubes on half of a baking sheet and drizzle with olive oil and half the spice mixture. Massage oil and spices into butternut squash. Cancel.
In a separate small bowl, add all the ingredients for the beans and mix until the beans are coated. Spread beans with butternut squash in center of baking sheet. Bake butternut squash and beans for 15 minutes, tossing halfway through.
While the Butternut Squash and Beans Are Cooking Prepare cauliflower. Break a small head of cauliflower into large florets and then mandoline the cauliflower. We used a Kyocera mandolin on the 3.0mm setting. Mandoline the cauliflower into a large bowl (you will have about 4 cups). Add the remaining olive oil to the cauliflower with the rest of the spice mixture and carefully toss the cauliflower with the oil and spices. It is okay if some pieces break.
Transfer cauliflower to baking sheet with butternut squash and beans and bake cauliflower 10–12 minutes or until just golden brown and heated through.
While cauliflower is cooking, in a large salad bowl, toss onion, parsley, red wine vinegar, salt, and feta, and toss to combine.
When the vegetables are cooked, put them in a salad bowl with the onions and toss to mix. Pour couscous into a salad bowl and toss again. Top the salad with more feta and enjoy.