Saute the garlic and onion in olive oil until the onion is tender. Add the couscous and stir around to coat in oil. Add water (about the same volume as couscous, maybe a little more), red wine vinegar, mustard, at least a teaspoon of salt, and pepper. Bring to a boil, then cover pot and let simmer for 5 to 7 minutes, or until couscous has absorbed liquid and is tender. Add a bit more water if couscous dries out before it cooks. Toss into a bowl and adjust seasonings if necessary. Top with baked kale chips before serving.