The Martin Cooking

Curried Chickpea and Cauliflower Couscous

Ingredients:

• 1 small yellow onion, diced
• olive oil, for sauteing
• sea or kosher salt and fresh black pepper
• 4 cloves garlic, minced
• 2 tablespoons hot curry powder*
• 1/3 cup golden raisins, chopped
• 2 cups cauliflower florets, cooked
• 1 can (14 ounce) chickpeas, drained and rinsed
• 3 cups fresh spinach leaves
• 3-4 cups instant couscous (whole-grain)
• 1/3 cup green onion, diced
• 1/3 cup sliced almonds
• plain yogurt, optional

1. In a large skillet saute onion in olive oil over medium-low heat until tender. Season well with salt and pepper. Add garlic, saute until fragrant. If pan is dry add more olive oil and mix in curry powder. Cook for 2-3 minutes.
2. Add raisins, cauliflower, chickpeas and spinach. Cook over low heat stirring often until heated through and spinach is wilted, seasoning well with salt and pepper.
3. Meanwhile prepare 1 + 1/2 cups dry couscous according to package directions.
4. Fluff up cooked couscous and mix into the chickpea mixture along with the green onion and almonds. Serve as is or with yogurt if desired.
*My hot curry powder has turmeric, coriander, fenugreek, ginger, fennel, cumin, red pepper, garlic, cinnamon, allspice, and cardamom.