Mediterranean Cauliflower Stew
(pretty much Vegan)
1 32 oz carton vegetable stock
1 cup couscous
2 tablespoons extra virgin olive oil
3 sprigs each mint and parsley
1 shallot, chopped
2 to 4 large garlic cloves (to taste)
1 cup canned chickpeas
1 cup frozen peas
Salt and Pepper to taste
1 14 oz can diced tomatoes with juice
1 tablespoon tomato paste
1 small cauliflower, cut into florets
1/2 cup black olives, pitted and cut in half (I used cured back olives)
1 6 oz container plain Greek yogurt
1. Boil the entire carton of vegetable stock in a pot. Measure 1 cup couscous in a bowl and add 1 1/2 cups of stock. Cover for ten minutes. Reserve remaining stock in the pot to use later in recipe.(Personally I just microwaved the stock in a big Pyrex cup so I didn’t have to wash a whole other pan 🙂 )
2. Meanwhile while couscous is ‘cooking’, do your prep work: chop the mint and parsley, dice the onion and mince the garlic, separate the cauliflower into little flowerettes, and rinse and drain the chickpeas.
3. Heat olive oil in a large saucepan on medium heat. Add the onion, and season with salt and pepper. Cook, stirring frequently until the onion is tender, about 5 minutes, then add the garlic. Cook together for about 30 seconds then add the can of tomatoes(with juice). Continue to cook, still stirring frequently, until the tomatoes are beginning to fall apart a little, about 5 to 10 minutes.
4. Add the tomato paste, leftover stock, and cauliflower to the saucepan, and bring to a gentle boil, then reduce the heat and cover and simmer 10 minutes until the cauliflower is tender. Season with salt and pepper.
5. Add the peas and chickpeas to the stew and cook for 2 minutes, then remove from heat and add the olives.
6. Fluff the couscous and serve it in wide bowls or mound onto plates and top with the stew. Garnish with mint, parsley and yogurt.(Meal would be totally vegan if you don’t use the yogurt!)