As you already know I am a big fan of healthy, easy and quick recipes – here comes the next one. It’s simple but everyone really likes it. Plus it is a vegetarian recipe, which is still a real meal and doesn’t leave you hungry. Have fun and enjoy! And happy weekend!

Check out the recipe

Ingredients for 4
Adapted from
2 tablespoons of olive oil
1 onion, chopped
1½ teaspoons of ground cumin
½ teaspoon of cayenne pepper
Salt and black pepper
1 can of San Marzano whole tomatoes (cut to chunks)
1 can of chickpeas
1 medium sized cauliflower head, cut into small florets
100g of fresh baby spinach
1 cup couscous

Heat the oil in a large saucepan or wok and add the chopped onion. Cook until soft, then add the cumin, salt, pepper and cayenne pepper and stir another minute.

Add the tomatoes including their liquid, chickpeas and the cauliflower, plus add half a cup of water. Reduce the heat and let the vegetables simmer for approx. 20 minutes until tender and the sauce has thickened slightly.

Now fold in the baby spinach until just wilted, but still looks nice, approx. 1-2 minutes.

In the meantime put the couscous in a bowl and heat water in the water boiler. Fill the same amount of water to the couscous (1:1 ratio) and let sit for approx. 5 minutes. Then fluff the couscous with a fork. For flavor, I add a little vegetable broth to the couscous while preparing.

To serve: Put the couscous on a plate or flat bowl and top with the stew.

Variation: Add raisins or dried apricots!