This Curried Coucous recipe was sent to me by my newphew from Sacramento. The recipe is from one of his favorite restaurants called Mendecino Farms and I thought I would try it. I was surprised at the long’ish list of ingredients in the recipe and when I commented said that he and his new bride have a fairly well stocked pantry because it’s easier to cook for two if you already have most of your ingredients at home. My sentiments exactly. Check my Pantry page for my suggestions. Oh, and the Curried Couscous is delicious, try it.
- 3/4 cup Israeli couscous or one 10-ounce box medium-grain couscous
- 2 medium carrots peeled and diced
- 3/4 medium head cauliflower separated into small florets
- 1 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp cumin ground
- 1 tbsp coriander ground
- 1/2 tbsp kosher salt
- 1 tspn cayenne pepper
- 3 tbsp brown sugar
- 3 tbsp olive oil
- 3/4 cup mayonaise
- 6-7 sprigs fresh cilantro chopped
- 1 whole lime juice
- Gather all ingredients before starting recipe.
- Combine couscous with twice as much water as the couscous. Bring to simmer and cook for about 10 minutes, or until the couscous is firm tender. Drain and rinse under cold running water and transfer couscous to a bowl.
- Pre heat over to 450°
- Combine all spices, oil and sugar in a medium mixing bowl. Stir to combine.
- Add diced carrots and cauliflower and toss to combine, coating both the cauliflower and carrots evenly.
- Add vegetables to a non-stick aluminium lined sheet pan and spread out to make an even layer. Drizzle with a bit of olive oil. Bake in a pre heated oven for 15-18 minutes or until the carrots are firm tender and the cauliflower begins to char around the edges.
- Mix vegetables with cooked couscous and add chopped cilantro, the juice of a lime and the mayonnaise. Stir to combine.