Bring 1 1/2 cups broth and 1 tablespoon olive oil to a boil. Add couscous and stir. Turn off heat and cover until couscous absorbed the liquid and is tender. Fluff and set aside.
Preheat oven to 450°F. Lay the halved and deseeded red peppers on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Take the bulb of garlic and remove the main peel but allow the skin on the individual cloves to remain. Slice the top off so the tops of the garlic cloves are exposed. Place on the sheet as well and drizzle with 1 tablespoon olive oil. Cover bulb in foil. Roast in the oven until the tops of the garlic are golden and the roasted red peppers have charred and the skin is a little wrinkled- about 20 minutes for the peppers, and about 30 for the garlic.
Allow the red peppers and garlic to cool slightly then transfer to a blender with 2 tablespoons olive oil, remaining 1/4 cup broth, salt, pepper, and cumin. Blend until sauce is very smooth and creamy. Set aside.
Heat 2 tablespoons olive oil in a pan and add diced white onions. Season with salt, pepper, and cumin. Cook until onions are golden and caramelized, and then add in the tomatoes. Sauté until tomatoes have just burst and the skins start to peel slightly. Add kale and sauté until wilted and tender. Season throughout.
Add red pepper sauce to the cooked couscous, and stir in the onion, tomato, kale mixture. Season with salt and pepper and serve with fresh herbs (I like parsley and mint here).
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.