> 2 medium zucchini
> 1 medium onion
> 1 (2-inch) knob fresh ginger
> 2 tbsp olive oil
> 1 tbsp curry powder
> 3/4 cup coconut milk
> 1 (15.5 oz) can chickpeas, drained and rinsed
> 3 cups cauliflower florets
> 1/2 (10 oz) box couscous
> 1/2 cup chopped cilantro
Thinly slice the zucchini and onion. Peel and finely grate the ginger.
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.
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.
Meanwhile, cook the couscous according to package directions. Fluff with fork.
Divide couscous among 4 bowls. Spoon chickpea mixture on top and garnish with the cilantro.