In a saucepan heat 1/2 Tbsp Tuscan herb olive oil, add in couscous and stir. Bring 1/2 cup of water, with 2 pinched of salt to a rolling boil (microwave). Transfer into sauce pan, cover and let stand for 5 minutes. Add in sliced basil and fluff.

T thoroughly wash, destem and roughly chop kale .Bring water in a large sauce pan to a boil. Sprinkle some salt. Completely submerge kale and cook for about 2 minutes. (Longer if you want kale softer). Strain and transfer kale into ice cold water.

In a skillet, heat oil and sautee onions on medium low heat until they just start to brown ( About 3-5 minutes). Add in sliced garlic, cook for another minute and salt to taste. Squeeze out excess water from kale, add into skillet and mix well. Cook for another 3-5 minutes, adjust seasoning if need be.

Wash and pat dry turkey breast. Rub turkey breasts with about 1/2 tablespoon olive oil and marinade with 2 pinches of salt and suya spice.

Heat Cast iron skillet over medium high heat. Grill on each side for about 3 minutes until brown. Transfer skillet to oven preheated at 375 and bake for another 7-10 minutes until fully cooked. Let rest for 4-5 minutes (You can carefully cover with foil). Slice and serve in a bowl with couscous and sautéed kale