Curried Couscous
Inspired by famous Mendocino Farms recipe in LA! Absolutely delicious and flavorful side dish. Cauliflower florets and cubed carrots are slow roasted with a blend of curry, turmeric, cumin, coriander, cayenne pepper and brown sugar! Offering you valuable tips to adjust to your liking and special diet restrictions (vegetarian, pescatarian and gluten-free) Very versatile!
Ingredients
Spice Mix
- 1 Tbsp. Curry Powder
- 1 Tbsp. Turmeric
- 1 Tbsp. Cumin ground
- 1 Tbsp. Coriander ground
- ½ Tsp. Cayenne Pepper
- ½ Tsp Salt
- 3 Tbsps. Brown Sugar
Ingredients
- 8 ounces Cooked Israeli Couscous, Couscous, Orzo or Quinoa
- 2 Heads Cauliflower broken or cut into bite sized pieces
- 4 Carrots diced
- 1 Tbsp. Olive oil to coat vegetables adj. as needed
- 1 Cup Mayonnaise or Vegenaise
- ½ Lime juiced
- 1 Bunch Cilantro chopped
Instructions
- Combine all ingredients from Spice Mix. Reserve a little to add in end if needed.
- Cook Israeli Couscous, Couscous, Orzo or Quinoa as directed. Drain and cool.
- Place cauliflower and carrots onto baking sheet. Coat with olive oil and toss with spice mix. Bake 425° for approx. 30 minutes. Adjust as needed. Cauliflower and carrots should be lightly browned, crunchy yet soft and tender. Cool slightly.
- In large bowl, combine pasta, cauliflower and carrots. Mix in mayonnaise, cilantro and lime juice. Cool in refrigerator approximately 1 hour. Enjoy!
Video
Notes
Fabulous to make even without pasta!