Not that I love firing up the stove top during these hot summer months, but this stew was worth it! And then we just ate outside! It took hardly any time at all and made a tasty, hearty meal. I heated 2 tablespoons of olive oil in a saucepan ("Don't get saucy with me Bernaise!") then added 1 chopped medium onion and stirred until softening began. Then I added 1 1/2 teaspoon of cumin, 1/2 teaspoon ground ginger and pinches of salt and pepper. I stirred some more until fragrant.
Next I added a few chopped tomatoes with their juice, a rinsed can of chickpeas and one head of cauliflower cut into small florets. A 1/2 cup of water was poured in and brought to a boil. I reduced heat and simmered, stirring occasionally until veggies got tender and liquid thickened. (About 15-20 minutes). Lastly, I folded in a 5 ounce package of spinach which I chopped and let it cook until just wilted, about 1 to 2 minutes.
One cup of couscous was put in a large bowl and I added one cup of hot water to it. I covered and let sit for 5 minutes, fluffed with a fork and served with the stew. No, you don't even need a stove top to make couscous, just some hot water! Now it's chow time!
