Cauliflower and Chickpea Stew

I'd seen this recipe a while back and when I saw cauliflower on sale at my market this week it reminded me I wanted to try it. But when I found the recipe online, the reviews were mixed.  I took a bunch of the suggestions to tweak it a bit. The whole family loved the end result and it was so easy!

*2 TBSP. extra-virgin olive oil
*1/2 medium onion, diced
*1 tsp. ground cumin
*1/2 tsp. ground ginger

*1/8 tsp. crushed red pepper flakes
*1/2 head of cauliflower, cored and cut into small florets
*1/4 tsp. kosher salt
*1/4 tsp. black pepper
*1 can fire-roasted tomatoes, with garlic
*1 can chickpeas, rinsed and drained
*1/2 c. raisins
*1 cup baby spinach
*Parmesan cheese, optional
*1 c. couscous
*1 c. vegetable broth

In a saucepan, heat oil over medium-high heat.  Add onions and cook a few minutes until tender.  Add cumin, ginger, and red pepper; stir to combine and cook another minute until fragrant.  Add cauliflower and continue to saute for 3-4 minutes, stirring frequently.  Add tomatoes (I mashed mine a bit), chickpeas, salt and pepper.   Simmer over medium-low for 15 minutes. Just before serving, stir in spinach and raisins.  Meanwhile, put couscous in a large bowl and heat the broth until hot.  Pour broth over couscous and cover bowl with plastic wrap. Let sit 5 minutes, then use a fork to fluff and serve.  Put a pile of couscous on the plate and spoon the stew on top. Top with Parmesan if desired.

This is a very good and good-for-you 30-minute meal.