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One Pot Curried Cauliflower with Couscous and Chickpeas

written by Marsha Seidelman, M.D.

I hadn't been a great fan of cauliflower other than when it's roasted and the inside softens.  But since I found this recipe one day while searching on epicurious.com for ways to make use of my weekly Hungry Harvest delivery, my son or I have made it almost on a weekly basis... with no complaints from anyone.  I'm usually the first to get bored with a dish, but each time I make this one, I'm missing some ingredient and substitute others, and each time is better than the last.  One time we didn't have pearled couscous, last time, we were missing lentils, this time chickpeas and red onion.  No problem.  Substitute pearled barley, farro, other grains, yellow onion, scallions, whatever.  Somehow it always works.  

The lime yogurt is great on this dish or on chili.  Today I had some mango, so I used it for a topping and that was a refreshing addition.

Also, with very few ingredients to chop, and only one pot to cook in, clean up is relatively quick.

Ingredients:
3 Tbsp coconut oil , divided (or canola oil)
1 large head cauliflower (~2 pounds), coarsely chopped
1 medium red onion
3 large garlic cloves, coarsely chopped
2 tsp curry powder
2 tsp Kosher salt
1 1/4 tsp ground cumin
3 cups low sodium vegetable broth
1 (15 oz) can chick peas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils
2 limes, divided
1/2 cup Greek-style plain full or low-fat yogurt
3 Tbsp coarsely chopped cilantro leaves, plus whole leaves for serving
5 oz baby spinach
1/4 cup sliced almonds (for serving, optional)

Directions:
1) Heat 2 Tbsp oil in a large pot over medium.  Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 6-8 minutes. 

2) Add onion, garlic, and remaining 1 Tbsp oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more.

3) Add curry powder, salt and cumin.  Cook, stirring, until spices are toasted, about 30 seconds.

4) Add broth and bring to a boil.  Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.

5) Meanwhile, juice 1 lime to yield 3 Tbsp juice.  Whisk lime juice, yogurt, and 3 Tbsp chopped cilantro in a medium bowl until smooth.  The original recipe suggests to add water by the Tbsp until the sauce is thin enough to drizzle, but I prefer it as is.  Cut remaining lime into wedges.

6) Fold spinach into chickpea mixture.  Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.

The stew without spinach can be made 3 days ahead; cover and chill.  Reheat and fold in spinach before serving.

Can't wait to make it again!  With whichever ingredients I have.  

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