* 1 (10-oz.) box quick couscous * 1 Tbsp. olive oil * 1/2 onion, peeled and minced * 1/2 tsp. minced garlic * 1 (12-oz.) package ground veggie soy crumbles * 1/2 tsp. chili powder * 1/2 tsp. salt * 1/4 tsp. cinnamon * 1/4 tsp. cumin * 1/4 tsp. ground ginger * 1/4 tsp. ground cloves (optional) * 2 c. shredded carrots * 1 can chickpeas, drained * 1 c. chopped dried apricots, or dates or golden raisins * 1 (5-oz.) bag baby spinach * about 8 romaine lettuce leaves, for serving
What to do:
1. Prepare couscous according to directions on box. Fluff with fork, cover, and set aside. 2. In a large skillet warm the olive oil over moderate heat. Add the onions and garlic and sauté until soft, about 3 minutes. Add veggie crumbles and heat until warmed, about 3 minutes. Add chili powder, salt, cinnamon, cumin, ground ginger, and ground cloves and thoroughly combine. Add carrots, chickpeas, and dried fruit to skillet and stir until warmed through, about 5 minutes. 3. Put into large bowl and add couscous and spinach. Serve with romaine leaves for scooping and eating the Mo-Rockin' meal!
From The 2014 Healthy Lunchtime Challenge Cookbook Recipe Provided by Lily Vinch, Age 8 All Food Photography by Jeff Elkins of Jeff Elkins Photography for Epicurious For more information, please visit epicurious.com