Cauliflower & Chickpea Coconut Curry with Couscous.

  • 1 medium head
    cauliflower
  • 8 fl oz
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • ½ (13.5 fl oz) can
    coconut milk
  • 1 (15 oz) can
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 2
    tomatoes
  • ⅔ cup
    whole wheat couscous
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    curry powder
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash cauliflower and tomatoes. Cut the cauliflower into bite-sized florets. Medium dice the tomatoes.
    1 medium head cauliflower
    2 tomatoes
  • 2
    Heat a sauté pan over medium-high heat.
  • 3
    Peel and mince onion and garlic.
    ½ medium yellow onion
    2 cloves garlic
  • 4
    Coat bottom of pan with oil. Add onion and cook, stirring frequently, until softened, 3-4 minutes.
    1 tbsp virgin coconut oil
  • 5
    Drain and rinse chickpeas.
    1 (15 oz) can garbanzo beans (chickpeas)
  • 6
    Add garlic and curry powder to pan and stir with onion until fragrant, 15-30 seconds.
    1 tbsp curry powder
  • 7
    Add cauliflower and chickpeas and stir until heated through, 1-2 minutes.
  • 8
    Add tomatoes, coconut milk, salt, and pepper; bring to a boil. Reduce heat to a simmer and cover. Cook until cauliflower is tender and liquid thickens, about 10 minutes.
    ½ (13.5 oz) can coconut milk
    ¼ tsp salt
    ⅛ tsp black pepper
  • 9
    In a small saucepan, bring broth to a boil. Remove from heat, add couscous, and stir. Cover and let stand for 10 minutes.
    8 fl oz (1 cup) chicken or vegetable broth
    ⅔ cup whole wheat couscous
  • 10
    Wash and dry cilantro. Shave the leaves off the stems; discard the stems and mince the leaves. Stir ½ into the curry (save the rest for garnishing).
    ½ small bunch cilantro
  • 11
    Uncover couscous and fluff with a fork.
  • 12
    To serve, place couscous in a bowl, top with curry and garnish with remaining cilantro. Enjoy!