| 20 | 60 | 340 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 6 |
| 4 cup | Baby spinach |
| 1/2 tsp | Black pepper |
| 1 large | Carrots (halved lengthwise and cut into 1-inch chunks) |
| 4 cup | Cauliflower (cut into florets) |
| 2 medium stalk(s) | Celery (cut into 2-inch chunks) |
| 1 can (19oz) | Chickpeas, canned, drained (drained and rinsed) |
| 1 tsp | Cilantro (coriander), dried |
| 1/2 tsp | Cinnamon |
| 2 clove(s) | Garlic (minced) |
| 2 tsp minced | Ginger root |
| 1 tbsp | Lemon juice |
| 1 tbsp | Water |
| 1/2 cup pitted | Prunes (halved) |
| 1 small | Red onion (sliced) |
| 1/2 tsp | Salt |
| 3 tbsp | Slivered almonds (toasted) |
| 2 tbsp | Tomato paste, canned |
| 1 tsp | Turmeric, ground |
| 1 cup | Vegetable stock/broth |
| 1 1/4 cup | Couscous, whole wheat, dry (or quinoa) |
Cook whole grain couscous per package instructions.
In Dutch oven or large heavy-bottomed saucepan, heat water over medium heat; cook garlic and ginger, stirring, until fragrant, about 1 minute. Add onion, coriander, turmeric and cinnamon; cook, stirring often, until onion is softened, about 5 minutes. Stir in tomato paste; cook for 1 minute.
Add 1-1/4 cups water, broth, celery and carrot; bring to boil. Reduce heat, cover and simmer until celery is softened, about 15 minutes.
Stir in cauliflower, chickpeas, prunes, salt and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until cauliflower is tender, about 15 minutes.
Meanwhile, stir couscous with 1-1/3 cups boiling water. Cover and let stand for 5 minutes; fluff with fork.
Stir spinach and lemon juice into cauliflower mixture; cook just until spinach is wilted. Serve over couscous; sprinkle with almonds.
| Fruit | 0.4 |
| Grain | 1.0 |
| Meat Alternative | 0.6 |
| Vegetables | 3.3 |
