Couscous with chickpeas and cranberries

I can't take any sort of credit for this recipe, as it's based on a Trader Joe's cookbook recipe. My boyfriend made it for me last week and it was so simple yet delicious that I had to replicate it.

A lot of my meals end up like this: a hodge podge of grains, protein, and veggies. They're great for packing in lunches and also super nutritious.

To make this, first I sauteed a red onion until it was translucent, then added the couscous, water, and a vegan bouillon cube. I used 1.5 cups of dry Israeli couscous (and water according to the directions). Cooked on low with the lid on, stirring occasionally. When the couscous was almost done, I added a can of chickpeas and a handful of baby spinach. Just before it was done I added a handful of dried cranberries and a few aromatic spices.

The cranberries are totally clutch for this recipe, as otherwise it's a lot of blandish high-fiber foods. The original recipe called for chopped pistachios (yum!) and I could see feta or goat cheese working really well.

Tasty, quick (minimal prep and cooking), and only one pot to clean! Works for me!