Step 1Heat 2 teaspoons of olive oil in a large, deep non-stick frying pan over high heat. Sauté kale for 1 minute, or until wilted. Remove pan from heat and transfer the kale to a bowl.
Step 2Place schnitzels on a board. Top with kale and semi-dried tomatoes. Place the feta along centre of the schnitzel. Rollto enclose filling. Secure with skewers or with toothpicks.
Step 3Heat 1 1/2 tablespoons of olive oil in the same frying pan over medium-high heat. Cook chicken involtini, turning, for 2 minutes, or until browned. Add the tomatoes and 2/3 cup of water. Bring to the boil. Reduce heat and simmer, uncovered, turning the involtini occasionally, for 12 minutes, or until chicken is cooked through.
Step 4Meanwhile, boil, microwave or steam vegetables following the packet directions. Cook the couscous according to packet instructions, then fluff the grains with a fork to separate.
Step 5Serve involtini (whole or sliced) with vegetables and couscous, and scattered with basil leaves.