Prep time: 16 minutes
Cook time: 28 minutes
Serves 6 / Don’t be intimidated by the ingredient list; this goes together quickly! These chickpeas are delicious over long-grain brown rice or quinoa in place of the couscous, or try them with toasty flat bread. Serve spicy harissa on the side.
2 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, diced
2 teaspoons ground cumin
1 tablespoon grated fresh ginger, or ½ teaspoon dried
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
1 stalk celery, diced
3 cups cauliflower florets
2 (15-ounce) cans chickpeas, rinsed and drained (or 3 cups cooked chickpeas)
1 (14.5-ounce) can crushed tomatoes with juices
½ cup finely chopped fresh parsley
1 1/3 cups whole-wheat couscous
1/4 teaspoon sea salt
1/3 cup golden raisins
2/3 cup finely chopped fresh cilantro
Juice of ½ lemon
½ cup plain low-fat Greek yogurt
1. Place a large, heavy skillet over medium heat. Add 1 tablespoon olive oil; once hot, add onion and next 6 ingredients (through cayenne). Sauté 5 minutes, stirring frequently, until onions soften. If spices stick to pan, deglaze with a little water. Add celery and cauliflower; cook 3 more minutes, stirring frequently. Add chickpeas and stir to coat. Add tomatoes and 1 cup water. Bring to boil, and then reduce heat to low; simmer 10 minutes. Stir in parsley during last minute of cooking.
2. Meanwhile, prepare couscous. Bring 2 cups water to a boil. Stir in couscous, 1 tablespoon olive oil, and ¼ teaspoon salt. Cover and remove from heat. Let stand 5 minutes, until liquid is absorbed. Fluff with fork. Stir in raisins.
3. Remove chickpea mixture from heat and stir in cilantro and lemon juice. Season to taste with salt and freshly ground black pepper. Serve over couscous with a dollop of yogurt.
PER SERVING: 368 cal, 8g fat (4g mono, 1g poly, 2g sat), 3mg chol, 13g protein, 62g carb, 9g fiber, 266mg sodium