In a large pot, heat 2 tablespoons of oil over medium-low heat. Add thinly sliced garlic and sauté for 1-2 minutes until golden.

Introduce a finely chopped onion and a pinch of salt, sauté for about 3 minutes until the onion is translucent.

Add the white parts of the chopped scallions and diced pepper; stir for another minute.

Sprinkle in remaining minced garlic, grated ginger, and turmeric. Sauté for an additional minute.

Pour in 2 tablespoons of mirin, scraping the bottom of the pot. Then add vegetable broth, couscous, and a bay leaf.

Bring to a boil, reduce to a low simmer, cover loosely, and cook for 13-15 minutes until couscous is tender.

Stir in chopped kale and fresh cilantro, cooking until wilted, about 1-2 minutes.

Remove from heat, squeeze lime juice into soup, and adjust seasoning as needed before serving.