Cauliflower & Chickpea Coconut Curry with Couscous

Directions

1. Wash the cauliflower and tomatoes; cut the cauliflower into bite-sized florets and dice the tomatoes.
2. Peel and mince the onion and the garlic.
3. Coat the bottom of a pan with oil, then add the onion and cook until softened, about 3–4 minutes.
4. Drain and rinse the chickpeas.
5. Add the garlic and curry powder to the pan and stir for 15–30 seconds until fragrant.
6. Toss in the cauliflower and chickpeas and cook briefly until they’re heated through, about 1–2 minutes.
7. Add the tomatoes, coconut milk, salt, and pepper; bring to a boil, then reduce to a simmer and cover. Cook until the cauliflower is tender and the sauce thickens, about 10 minutes.
8. In a small saucepan, bring broth to a boil. Remove from heat, stir in the couscous, cover, and let stand for 10 minutes.
9. Wash and dry the cilantro; strip the leaves from the stems, mince the leaves, and stir half into the curry. Reserve the rest for garnish.
10. Uncover the couscous and fluff it with a fork.
11. To serve, spoon couscous into bowls, top with the curry, and garnish with the remaining cilantro.