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Sicilian cauliflower & chickpea stew with fluffy couscous
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Total Time:
40 minutes
Moroccan-inspired cauliflower dish with spices, dried fruit, and couscous. Nutrient-rich with chickpeas and whole wheat couscous. A fusion of flavors from North Africa to Sicily, promoting brain health. Enjoy this delicious and wholesome meal!
Ingredients:
  • ½ onion
  • 350g cauliflower
  • ½ teaspoon chilli flakes
  • ½ blunch flat-leaf parsley
  • 1 clove garlic
  • ¼ teaspoon ground cinnamon
  • 25g black olives
  • 15g raisins
  • 1 400g tin plum tomatoes
  • 1 400g tin chickpeas
  • 150g wholewheat couscous

Instructions:
  • Peel and roughly chop the onion. Trim and finely slice the cauliflower stalk, then chop the head into small florets. Heat oil in a saucepan over medium-low heat, add onion and cauliflower, chili flakes, salt, and pepper. Cover and cook for 15 minutes until cauliflower softens, stirring occasionally and adding water if needed. Set aside. Chop parsley leaves and stalks, peel and chop the garlic. Heat oil in a saucepan, add parsley stalks, garlic, and cinnamon, cook until golden. Smash olives, remove stones if necessary, add olives and raisins to the pan, cook until golden. Add tomatoes and water, then stir in chickpeas. Simmer for 15 minutes. Boil water in a pan, pour over couscous, cover, and set aside for 5-10 minutes. Stir cauliflower mixture into the stew, adjust seasoning. Fluff couscous with a fork and serve topped with stew and chopped parsley.

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