A few years back I stopped eating meat, it was not something I planned to last more then 28 days but here we are almost 3 years later.
Over the course of the last few years I have changed my approach to how I both eat and cook food. I do most of my shopping locally and try to buy as much organic as I can. While I used to shop once a week and have waste at the end of the week I now aim to shop on market days so I get the best produce of the day. With that said sometimes you can't get to the farmers market, or grocery store let along leave your house or office at a normal hour so this recipe is perfect for one of those days.
Shockingly you may already have a good percentage of the ingredients already in your home.
Chickpea, Date and Cauliflower Tagine with Cous Cous
- 1 Tbs. olive oil
- 1 head of cauliflower, chopped in florets
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 t cumin
- 1 t ginger, ground (or fresh if available)
- ½ t cinnamon
- 1 15-oz. can crushed tomatoes
- 3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
- 1 cup couscous
- 1 cup pitted dates, halved
- 1 lemon, juiced
- ½ cup chopped cilantro
Preaheat oven to 400. In a large saucepan heat oil in over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, ginger, and cinnamon, and sauté 30 seconds until fragrant. Add tomatoes, chickpeas, and 1/4 cup water; simmer 15 minutes.
Once the oven is heated place the cauliflower on a baking sheet and drizzle with olive oil and a dash of cumin, ginger and sea salt. Cook until lightly browned about 15-20 minutes
While the tagine is simmering and the cauliflower is roaring cook cous cous as directed on package.
Once done simmering add dates and lemon juice into tagine; season with salt and pepper, if desired. To serve top cous cous with tagine and some cauliflower and a sprinkle of cilantro.
A super delicious and fragrant meal sure to please even the meat eaters in your home.