Regular couscous is good here, too. Other greens, of course, can sub for the Vitamin Greens. The amount of liquid listed for cooking the couscous is just a guideline. Go with the package directions or your own experience. Some cookbooks advocate a 2:1 ratio (liquid to grain), others 1:1, the package in my pantry advises 3/4 c liquid to 1 cup grain.
Extra-virgin olive oil + extra for drizzling
1 bunch (Vitamin) greens, washed, trimmed and coarsely chopped
1/2 cup dark raisins
1/2 t salt
2 c water or stock
1 cup (whole wheat) couscous
1. Heat the oil in a large skillet over medium heat. Add the greens, raisins, and salt. Cook, stirring frequently,anywhere from a couple of minutes to 10 minutes, depending on the green (spinach will cook quicker than rapini and Vitamin Greens are in the middle), adding some water if the pan seems to be drying out.
2. While the greens are cooking, bring 2 cups of water to a boil in a saucepan. Stir in the couscous, take off the heat, cover, and let sit until the water is absorbed, 5 to 10 minutes. Stir into the greens mixture and drizzle with a little more olive oil. Serve immediately.