Israeli Cous Cous, Sauteed Vegetables, and Steamed Kale

I love to take various leftover ingredients, throw them together, and see what happens. This dish is delicious and colorful.


Ingredients
1 Package of Israeli (Pearl) Cous Cous
1/2 Onion, diced
2 Carrots, Chopped
2 Celery Stalks, Chopped
1 Cup of Kale
1 Acorn Squash

Directions
Preheat oven to 450 degress Farenheit
Cut squash lengthwise and remove seeds and stringy parts
Drizzle with olive oil and salt and pepper; roast for 45 minutes to an hour
Add garlic to the kale and steam for 10 minutes, remove from heat and season with salt and pepper
Sautee vegetables for 8-10 minutes; season to taste
Cook cous cous according to package directions
Add cooked cous cous to veggies and stir for 1-2 minutes