After a three-day holiday weekend filled with some serious food overload, I decided my Monday night dinner should be something healthy and meat-free. It’s also in keeping with the Meatless Monday movement that’s been increasingly gaining traction in this country and beyond (even chefs like Mario Batali and celebs like Kevin Spacey and Alec Baldwin are embracing it). So I turned to the Cauliflower and Chickpea Stew With Couscous from our recent December issue. It’s loaded with filling and good-for-you ingredients, and I used whole-wheat couscous to boost the nutritional benefits even more.
I had a can of crushed tomatoes in my pantry so I used that instead of whole tomatoes, which resulted in a slightly soupier consistency. I also opted for golden raisins, which I like because they tend to be plumper and juicier. My dinner was completely satisfying—I didn’t miss the meat at all—and I loved the sweet pop of the raisins in each bite and the aromatic earthiness of the cumin (one of my favorite spices). The couscous did a great job of soaking up all the sauce, and of course was incredibly easy to make (just pour hot water over the grains, cover, and let steam for a few minutes). I also loved that the stew simmered together all in one pot, which allowed me to take a little TV break while my dinner was cooking. All in all, a great meatless meal that I’ll certainly be making again.
Are you participating in Meatless Mondays?