Curried Couscous Salad

Here's a delicious Curried Couscous Salad Recipe that perfectly combines sweetness and heat! This recipe blends Pearl Israeli Couscous, roasted carrots, cauliflower, curry, cumin, cilantro, lime, and a bit of cayenne for the heat. This recipe is from a California restaurant chain, Mendocino Farms. This recipe is from a California restaurant chain, Mendocino Farms.

Course Side Dish

Cuisine Indian

Keyword Calamari Salad, couscous, Couscous salad, Salad, Salad Recipe

Prep Time 30

Cook Time 18

Total Time 48

Servings servings

Calories 234kcal

Author Janine Waite

Ingredients

Couscous

1 cup Pearl Israeli Couscous
1¾ cup water can use broth
1 tbsp olive oil

Roasting Vegetables

1 small head cauliflower florets chop into somewhat fine pieces
2 carrots diced finely
1 tbsp curry powder
1 tbsp turmeric
1 tbsp ground cumin
1 tbsp ground coriander
½ tsp salt
1½ tsp cayenne pepper adjust to taste
3 tbsp brown sugar
2 tbsp cooking oil

Sauce

½ cup mayonnaise
½ bunch cilantro chopped

Instructions

Couscous

Place water, olive oil, and couscous in a medium saucepan and bring to a boil. Reduce heat to a simmer and cook for about 8 minutes uncovered. The pasta is done when it's tender and just a tiny amount of water remains.
Take off the stove and let stand covered for 4 to 5 minutes.

Roasting Vegetables

Preheat oven to 450°
Dice carrots and cauliflower florets into small pieces.
Mix curry powder, turmeric, cumin, coriander, salt, cayenne, and brown sugar in a large bowl. Toss carrots and cauliflower in with the spices and sprinkle with oil.
Lay out vegetables and spices on a tin foil-lined baking tray.
Bake for about 10 minutes until vegetables are tender and cook. You cook them a bit long and brown the edges of the veggies.
Combine couscous, roasted vegetables, mayonnaise, cilantro, and lime juice.
Once the couscous is cool, store it in an airtight container in the refrigerator.

Nutrition