This Curried Couscous recipe was sent to me by my nephew 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.
Tip : You can combine the carrots and cauliflower and roast them in the oven together, they will finish about the same time.
Ingredients
Pantry
- 3/4 cup Israeli couscous or one 10-ounce box medium-grain couscous
Produce
- 2 medium carrots peeled and diced
- 3/4 medium head cauliflower separated into small florets
- 6-7 sprigs fresh cilantro chopped
- 1 lime juiced
Flavor
- 1 tbsp curry powder
- 1 tbsp turmeric
- 1 tbsp cumin ground
- 1 tbsp coriander ground
- 1/2 tbsp kosher salt
- 1 tsp cayenne pepper
- 3 tbsp brown sugar
Fat
- 3 tbsp olive oil
- 3/4 cup Hellman's mayonnaise
Instructions
Gather all ingredients before starting the recipe.
- Combine 3/4 cup Israeli couscous with twice as much water as the couscous in a medium sized saucepan. 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.
- Preheat oven to 450°℉
- Combine all spices, oil and sugar in a medium mixing bowl. Stir to combine.
- Add 2 medium carrots, diced, and 3/4 medium head cauliflower, cut into small florets. Toss to combine with the spice mixture coating both the cauliflower and carrots evenly.
- Add coated vegetables to a non-stick aluminium lined sheet-pan and spread the vegetables out to make an even layer. Drizzle with a bit of olive oil. Bake in a preheated 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 6-7 sprigs fresh cilantro chopped, the juice of a lime and 3/4 cup Hellman's mayonnaise. Stir to combine and serve.
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