Prepare onions, carrots, celery and your choice of Sautéed or Steam/Sautéed Vegetables; heat 2 tablespoons of oil over low heat in a soup kettle.
When ready to sauté, increase heat to medium-high and add onion, carrots, and celery; sauté until softened, about 5 minutes. Stir in Dried Herbs and then couscous, followed by broth; cover and bring to a simmer. Reduce heat to medium-low and continue to simmer until most of the liquid has absorbed but dish is still moist, about 10 minutes.
While couscous cooks, cook vegetables.If using Steam/Sautéed Vegetables place vegetables of choice in a large (12-inch) skillet with remaining 1 tablespoon of oil, 1/4 cup of water, and a sprinkling a salt and pepper. Cover skillet, turn burner to high, and heat until vegetables start to steam. With skillet still covered, cook until all of the liquid has evaporated and vegetables start to sauté, about 5 minutes. Remove lid and continue to cook until vegetables turn golden brown, a few minutes longer. If using Sautéed Vegetables, heat remaining 2 tablespoons of oil in a large (12-inch) skillet over medium-high heat. Add vegetables of choice and sauté until tender, about 5 minutes; sprinkle with salt and pepper. Stir in Vegetables and spinach or kale and optional cheese into the couscous and cook to wilt spinach or kale and blend flavors, a couple of minutes longer. Adjust seasonings, including salt and pepper to taste. Serve with optional cheese passed separately.