Over medium-high heat, boil water in a small sauce pot, add couscous. Follow instructions on package. Remove, fluff with fork and set aside.
Add kale into a large mixing bowl and drizzle a small amount of olive oil over the kale and massage lightly to soften the leafs. Then add pepper, red cabbage, onion, pomegrantes and goat cheese. Set aside half of the pomegranates and goat cheese.
In a measure cup, whisk together olive oil, garlic, lemon juice, honey, salt and pepper. Set aside.
Once the couscous has cooled down but yet slightly warm, add to mixing bowl with dressing and toss. Add the remaining pomegranates and goat cheese to the top of the salad, along with the mircrogreens if using.
Enjoy on it's own or as a side with chicken, fish or other meats.
