Spinach and Chickpeas on a Bed of Curried Couscous

Step 1

Start by heating some olive oil in a skillet over medium heat. Toss in the onion, sun-dried tomatoes, dill, and garlic, and cook everything together, stirring occasionally, until the onions become translucent—this should take about 5 minutes. Next, add the spinach, turn the heat up a bit, and cook until it starts to wilt, which usually takes around 5 to 10 minutes. Pour in the sherry and let it simmer until most of the liquid has evaporated, about 5 minutes. Then, stir in the curry powder, cayenne, chickpeas, and a cup of vegetable broth, cooking for another 5 minutes. Add the rest of the broth and bring everything to a boil. Once boiling, take the pan off the heat, stir in the couscous, and cover it so the couscous can soak up all the liquid—this will take about 5 to 10 minutes. Finally, give it a taste and season with salt to your liking.