This vegetable and chickpea couscous is delicious and nutritious. Chickpeas are high in fibre and iron, and the prunes add a hint of natural sweetness, which makes this all-in-one dish feel indulgent. Additionally, leftovers make a great portable lunch or side dish when you’re tight for time but need something satisfying and good for you.
Prep time 45 minutes
Total time 45 minutes
Portion size 6
- 1 tbsp (15 mL) olive oil
- 2 cloves garlic, minced
- 2 tsp (10 mL) minced fresh ginger
- 1 small onion, sliced
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground turmeric
- 1/2 tsp (2 mL) cinnamon
- 2 tbsp (30 mL) tomato paste
- 1 cup (250 mL) vegetable broth
- 2 ribs celery, cut in 2-inch chunks
- 1 large carrot, halved lengthwise and cut in 1-inch chunks
- 4 cups (1 L) cauliflower florets
- 1 can (19 oz/540 mL) chickpeas, drained and rinsed
- 1/2 cup (125 mL) pitted prunes, halved
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 1/4 cup (300 mL) whole wheat couscous
- 4 cups (1 L) lightly packed fresh baby spinach
- 1 tbsp (15 mL) lemon juice
- 3 tbsp (45 mL) slivered almonds, toasted
Bottom of Form
In Dutch oven or large heavy saucepan, heat oil over medium heat; cook garlic and ginger, stirring for approximately about 1 minute. Add onion, coriander, turmeric and cinnamon; cook, stirring often, until onion is softened, about 5 minutes. Stir in tomato paste; cook for 1 minute.
Add 1-1/4 cups water, broth, celery and carrot; bring to boil. Reduce heat, cover and simmer until celery is softened, about 15 minutes.
Stir in cauliflower, chickpeas, prunes, salt and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until cauliflower is tender, about 15 minutes.
Meanwhile, stir couscous with 1-1/3 cups boiling water. Cover and let stand for 5 minutes; fluff with fork.
Stir spinach and lemon juice into cauliflower mixture; cook just until spinach is wilted. Serve over couscous; sprinkle with almonds.