Recipe: Chickpeas, Spinach & Cauliflower Couscous

Every winter my body seems to go crazy – trying to hoard ALL of the sugary carbs. So this year I have made a concerted effort to eat more vegetables. This chickpeas, spinach, cauliflower, and couscous dish was just the ticket (and has no animal products too).  The original recipe called for raisins, which I detest, so I threw in a handful of dried cranberries instead. Yum.

Chickpeas, Spinach & Cauliflower Couscous

{Adapted from a Cinnamon Girl recipe}

A handful of almonds, preferably sliced
2 cups of cooked cauliflower florets
A can of chickpeas
1 cup of spinach
4 cloves of garlic
A handful of dried cranberries
1 small onion, diced
2 spring onions, diced
3 tablespoons of garam masala
Olive oil
3 cups of couscous

1. In a large skillet sauté onion in a glug of olive oil over medium-low heat until tender. Add garlic, sauté until fragrant. Add more olive oil and mix in garam masala. Cook for 2-3 minutes.

2. Add cranberries, cauliflower, chickpeas, and spinach. Cook on a low heat stirring often until heated through and spinach wilts, and the cranberries are plump.  Season well with salt and pepper.

chickpea

3. Prepare couscous as you normally would. Fluff up cooked couscous and mix into the chickpeas mixture along with the spring onion and almonds. Serve and enjoy! It’s just as good the next day, when the flavours have time to really soak into the couscous.

dinner

 

4 thoughts on “Recipe: Chickpeas, Spinach & Cauliflower Couscous”

  1. Three tablespoons of garam masala is a lot and very spicy. There is no liquid in this dish either? I added some veggie stock and brought the spice back to one tablespoon

    1. Hi Lor, I like it quite spicy myself, and yes, it’s sauteed dry to begin with. Fresh spinach contains quite a lot of liquid, and my chickpeas are from a can – that’s why I omitted stock.

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