Ingredients
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For the Couscous:
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1 cup raw cauliflower florets (about 1 medium head)
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2 cups filtered water
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For the Stew:
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1 can drained and rinsed garbanzo beans (chickpeas), reserving 1/4 cup liquid from the can
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1/2 cup raw pitted dates, roughly chopped
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1 small onion, diced
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1 large carrot, peeled and sliced into thin strips
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1 red bell pepper, seeded and diced
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1 teaspoon ground cumin
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1 teaspoon paprika
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1 tablespoon tomato paste
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1 (28 oz.) can crushed tomatoes
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1 tablespoon maple syrup
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1 teaspoon apple cider vinegar
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1/2 teaspoon sea salt
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1/4 teaspoon black pepper
Directions
Sub-Title: Budget-Friendly, Gluten-Free, Grain-Free, High-Fiber, Kid-Friendly, Low-Carb, Nut-Free, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based
Description: This vegan couscous stew is packed with exotic Moroccan spices, hearty chickpeas, and tender cauliflower florets, giving it a rich and satisfying texture without any animal products. It’s perfect for Meatless Mondays or as a comforting dinner any night of the week!
Ingredients:
For the Couscous:
• 1 cup raw cauliflower florets (about 1 medium head)
• 2 cups filtered water
For the Stew:
• 1 can drained and rinsed garbanzo beans (chickpeas), reserving 1/4 cup liquid from the can
• 1/2 cup raw pitted dates, roughly chopped
• 1 small onion, diced
• 1 large carrot, peeled and sliced into thin strips
• 1 red bell pepper, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon tomato paste
• 1 (28 oz.) can crushed tomatoes
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
Instructions:
1. Prepare the couscous according to package directions using the reserved 2 cups of water. Set aside.
2. In a large stockpot over medium heat, combine the drained and rinsed garbanzo beans (chickpeas), reserved 1/4 cup liquid, onion, carrots, red bell pepper, cumin, paprika, tomato paste, crushed tomatoes, maple syrup, apple cider vinegar, salt, and black pepper. Stir well to combine.
3. Bring the mixture to a simmer, cover partially, and cook for about 20 minutes or until the vegetables are tender.
4. Meanwhile, prepare the cauliflower “rice”: Place the raw cauliflower florets in a food processor and process until they resemble rice grains but still have some texture. Set aside.
5. Once the vegetable stew has cooked for 20 minutes, stir in the processed cauliflower rice and continue to cook uncovered for another 10-15 minutes or until the sauce has thickened slightly.
6. Serve the Moroccan Cauliflower Couscous Stew hot, garnished with fresh parsley or cilantro if desired. Enjoy!
Note: For a creamier consistency, you can blend a portion of the stew in a high-speed blender before serving.
Steps
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1
Done
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Prepare the couscous according to package directions using the reserved 2 cups of water. Set aside. |
|
2
Done
|
In a large stockpot over medium heat, combine the drained and rinsed garbanzo beans (chickpeas), reserved 1/4 cup liquid, onion, carrots, red bell pepper, cumin, paprika, tomato paste, crushed tomatoes, maple syrup, apple cider vinegar, salt, and black pepper. Stir well to combine. |
|
3
Done
|
Bring the mixture to a simmer, cover partially, and cook for about 20 minutes or until the vegetables are tender. |
|
4
Done
|
Meanwhile, prepare the cauliflower "rice": Place the raw cauliflower florets in a food processor and process until they resemble rice grains but still have some texture. Set aside. |
|
5
Done
|
Once the vegetable stew has cooked for 20 minutes, stir in the processed cauliflower rice and continue to cook uncovered for another 10-15 minutes or until the sauce has thickened slightly. |
|
6
Done
|
Serve the Moroccan Cauliflower Couscous Stew hot, garnished with fresh parsley or cilantro if desired. Enjoy! |
