Curried Chickpea and Cauliflower Couscous

Deliciously-hearty, curried, whole-grain couscous packed with all the goodness of chickpeas, cauliflower, spinach, golden raisins and almonds.

I made it twice in as many days; the first I shared, the second I didn’t. I greedily ate the leftovers at all hours of the day and night. It made me deliriously happy for days on end.

It works as a side dish or even a main, as is, for me; meat-lovers might want to add some chicken or shrimp to bump it up a little. I like it dry, without any sauce but you could mix in some yogurt or even drizzle a little oil over it.

It’s exotically spicy and savory with pops of sweetness from the chewy, golden raisins and a melange of textures that makes eating it thoroughly satisfying, if not addicting. I just can’t get enough of it! I could eat it every day. For the rest of my life.

Curried Chickpea and Cauliflower Couscous

Rating: 51

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 6 servings

Curried Chickpea and Cauliflower Couscous

Meatless curried couscous packed with cauliflower and chickpeas.

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 (I like Madras)
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
1/3 cup green onion, diced
1/3 cup sliced almonds
plain yogurt, optional

INSTRUCTIONS:

  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 then 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.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

http://www.cinnamonspiceandeverythingnice.com/curried-chickpea-and-cauliflower-couscous/

Comments

  1. Katerina says

    I was first introduced to couscous when I visited Morocco some twenty years before. I love its texture and the flavors you combined in this one make it irresistible!

  2. Raina says

    Sounds wonderful and healthy! I am always so happy when I have left overs of foods that I like. Like you, I will happily eat them for lunch all week:)

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