Cauliflower and Chickpea Stew With Couscous

Cauliflower and Chickpea Stew With Couscous
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until it starts to soften, 4 to 5 minutes.
  2. Add the cumin, ginger, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until fragrant, 1 minute.
  3. Add the tomatoes (crushing with your hands as you add them) and their liquid, chickpeas, cauliflower, raisins, and ½ cup water and bring to a boil.
  4. Reduce heat and simmer until the vegetables are tender and the liquid has slightly thickened, 15 to 20 minutes.
  5. Fold in the spinach and cook until just wilted, 1 to 2 minutes.
  6. Meanwhile, place the couscous in a large bowl. Add 1 cup of hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.
By December, 2010

Nutritional Information

  • Per Serving
  • Calories 446
  • Fat 9g
  • Sat Fat 1g
  • Cholesterol 0mg
  • Sodium 735mg
  • Protein 16g
  • Carbohydrate 80g
  • Sugar 23g
  • Fiber 13g
  • Iron 6mg
  • Calcium 119mg
What does this mean? See Nutrition 101 .

Quick Tip

Almonds
To add extra protein to this satisfying stew, sprinkle with sliced almonds.

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