Ingredients
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2 medium zucchini
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1 medium onion
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1 (2-inch) knob fresh ginger
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2 tbsp olive oil
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1 tbsp curry powder
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3/4 cup coconut milk
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1 (15.5 oz) can chickpeas, drained and rinsed
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3 cups cauliflower florets
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1/2 (10 oz) box couscous
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1/2 cup chopped cilantro
Steps
1
Thinly slice the zucchini and onion. Peel and finely grate the ginger.
2
In a large pot, heat the oil on medium-high. Add zucchini and onion. Season with salt. Cook 7–9 min., stirring occasionally, until softened. Stir in the curry powder and ginger and cook 1 min.
3
Add the coconut milk, chickpeas, and cauliflower. Heat to a boil, reduce heat to medium, and cover. Simmer 10–12 min., stirring occasionally, until cauliflower is tender. Season with salt and pepper to taste.
4
Meanwhile, cook the couscous according to package directions. Fluff with fork.
5
Divide couscous among 4 bowls. Spoon chickpea mixture on top and garnish with the cilantro.
