Chickpea, Spinach and Tomato Couscous

Ingredients

• 2 onions, chopped
• 2 big tomatoes, peeled and cubed
• 1/2 lb fresh spinach
• 2 garlic cloves, minced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 lemon juice
• 1 vegetable bouillon cube
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 2 tablespoons fresh coriander, sliced (optional)
• 1 pinch salt
• 2 tablespoons olive oil

Directions

1. 1

   Heat the olive oil and add the onions. Cook over medium heat for about 10 minutes or until onions are golden. Stir often.

2. 2

   Add the garlic, spices and salt (not too much as the bouillon is also salted). Stir and cook for another 2-3 minutes.

3. 3

   Add the tomatoes, spinach, chickpeas, lemon juice and bouillon. Bring to a higher heat for about 3 minutes then let it simmer for about 10 minutes or until the sauce is flavorful but not too thick.

4. 4

   Prepare the couscous grain according to package directions.

5. 5

   Serve vegetables over warm couscous and decorate with fresh coriander. Enjoy!