Curried Couscous with Spinach and Chickpeas

2 tablespoons olive oil

1 small yellow onion, chopped

½ cup chopped sun-dried tomatoes

1 tablespoon chopped fresh dill

3 cloves garlic, crushed

12 ounces chopped frozen spinach

1 tablespoon pale dry sherry

1 tablespoon curry powder

1 pinch cayenne pepper, or to taste

1 (15 ounce) can chickpeas, drained

2 cups vegetable broth

1 cup whole wheat couscous

salt to taste

Heat olive oil in a skillet over medium heat. Add onion, sun-dried tomato, dill, and garlic; cook and stir until onions start to turn translucent, about 5 minutes. Stir in spinach, increase heat to medium high, and cook until spinach begins to wilt, 5 to 10 minutes.

Pour in sherry and cook until most liquid has evaporated, about 5 minutes. Add curry powder, cayenne pepper, chickpeas, and 1 cup of the vegetable broth; cook for about 5 minutes. Add remaining broth and bring mixture to a boil. Remove from heat, stir in couscous, and cover until couscous absorbs all the liquid, 5 to 10 minutes. Season with salt.