- 1 medium headcauliflower
- 8 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 1 (15 oz) cangarbanzo beans (chickpeas)
- 2 clovesgarlic
- ⅔ cupwhole wheat couscous
- ½ mediumyellow onion
-  black pepper
-  curry powder
-  virgin coconut oil
- 1Wash cauliflower and tomatoes. Cut the cauliflower into bite-sized florets. Medium dice the tomatoes.
1 medium head cauliflower 2 tomatoes
- 2Heat a sauté pan over medium-high heat.
- 3Peel and mince onion and garlic.
½ medium yellow onion 2 cloves garlic
- 4Coat bottom of pan with oil. Add onion and cook, stirring frequently, until softened, 3-4 minutes.
1 tbsp virgin coconut oil
- 5Drain and rinse chickpeas.
1 (15 oz) can garbanzo beans (chickpeas)
- 6Add garlic and curry powder to pan and stir with onion until fragrant, 15-30 seconds.
1 tbsp curry powder
- 7Add cauliflower and chickpeas and stir until heated through, 1-2 minutes.
- 8Add 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
- 9In 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
- 10Wash 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
- 11Uncover couscous and fluff with a fork.
- 12To serve, place couscous in a bowl, top with curry and garnish with remaining cilantro. Enjoy!