Curried Couscous Featuring Spinach and Chickpeas

Ingredients

• 2 tablespoons olive oil
• 1 small yellow onion, chopped
• ½ cup chopped sun-dried tomatoes
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, crushed
• 12 ounces chopped frozen spinach
• 1 tablespoon pale dry sherry
• 1 tablespoon curry powder
• 1 pinch cayenne pepper, or to taste
• 1 (15 ounce) can chickpeas, drained
• 2 cups vegetable broth
• 1 cup whole wheat couscous
• salt to taste

Step 1

Heat some olive oil in a skillet over medium heat. Toss in the onion, sun-dried tomatoes, dill, and garlic, and cook everything together until the onions start to look translucent—about five minutes. Then add the spinach, turn the heat up a bit, and cook until the spinach wilts, which should take around 5 to 10 minutes.

Step 2

Pour in the sherry and let it simmer until most of the liquid has evaporated, about five minutes. Stir in the curry powder, cayenne pepper, chickpeas, and a cup of vegetable broth, cooking it all for another five minutes.

Step 3

Add the rest of the broth and bring the mixture to a boil. Once it’s boiling, take the pan off the heat and stir in the couscous. Cover the skillet and let it sit for 5 to 10 minutes, until the couscous has soaked up all the liquid. Finally, give it a taste and season with salt as needed.