One Pot Curried Cauliflower with couscous and chickpeas

https://www.epicurious.com/recipes/food/views/one-pot-curried-cauliflower-with-couscous-and-chickpeas

Excellent - the comments on epicurious were good, but some said too bland.  Brendon cooked the lentils separately, and the spice mixture without the lentils was good, so maybe increase the spices by 1/2 to 1 if cooking all together.

Ingredients:
3 Tbsp coconut oil , divided (or canola oil)
1 large head cauliflower (~2 pounds), coarsely chopped
1 medium red onion
3 large garlic cloves, coarsely chopped
2 tsp curry powder (1 tsp curry and 1+ tsp coriander)
2 tsp Kosher salt
1  tsp ground cumin
3 cups low sodium vegetable broth (water with 2-3 tsp Vegetarian Better than Bouillon)
1 (15 oz) can chick peas, drained, rinsed
1 cup pearled couscous
1/2 cup split red lentils, rinsed and picked through
2 limes, divided (1 lime = 3 Tbsp lime juice for yogurt topping, more for serving)
1/2 cup Greek-style plain full or low-fat yogurt, or Greek style non-dairy yogurt
3 Tbsp coarsely chopped cilantro leaves, plus whole leaves for serving
5 oz baby spinach
1/4 cup sliced almonds (for serving, optional)

Directions:
1) Heat 2 Tbsp oil in a large pot over medium.  Add cauliflower and cook, stirring occasionally, until just beginning to brown and soften, 6-8 minutes.

2) Add onion, garlic, and remaining 1 Tbsp oil and cook, stirring, until onion and cauliflower are cooked through, 5-7 minutes more.

3) Add curry powder, salt and cumin.  Cook, stirring, until spices are toasted, about 30 seconds.

4) Add broth and bring to a boil.  Add chickpeas, couscous, and lentils, reduce heat, and simmer, stirring occasionally to avoid couscous from sticking, until couscous and lentils are cooked through and liquid is almost completely reduced to a thick sauce, about 10 minutes.

5) Meanwhile, juice 1 lime to yield 3 Tbsp juice.  Whisk lime juice, yogurt, and 3 Tbsp chopped cilantro in a medium bowl until smooth.  The original recipe suggests to add water by the Tbsp until the sauce is thin enough to drizzle, but I prefer it as is.  Cut remaining lime into wedges.

6) Fold spinach into chickpea mixture.  Top with cilantro leaves and almonds, if using, and serve yogurt sauce and lime wedges alongside.  These toppings make all the difference.i

The stew without spinach can be made 3 days ahead; cover and chill.  Reheat and fold in spinach before serving.

Can't wait to make it again!