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.