Cauliflower and Chickpea stew with couscous

Got from Real Simple, December 2010

2 Tb olive oil
1 medium onion, chopped
1 1/2 tsp ground cumin
1/2 tsp ground ginger
salt and pepper
1 28 oz can whole tomatoes
1 15 oz can chickpeas, rinsed
1 head cauliflower, cored and cut into small florets
1/2 cup raisins
1 5 oz pkg baby spinach, chopped
1 cup couscous

Heat oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until beginning to soften, 4 - 5 minutes. Add the cumin, ginger, 1/4 tsp salt, and 1/4 tsp pepper, and cook stirring until fragrant 1 minute more.

Add the tomatoes and their liquid (crush the tomatoes with your hands as you add them), chickpeas, cauliflower, raisins, and 1/2 cup water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the vegetables are tender and the liquid has slightly thickened, 15 - 20 minutes. Fold in the spinach and cook until just wilted, 1 -2 minutes more.

Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover, and let sit for 5 minutes. Fluff with a fork. Serve with the stew.