Mendocino Farms Curried Couscous with Roasted Cauliflower
, Serves 6
A chilled pearl couscous salad tossed with curry-spiced roasted cauliflower and carrot in a creamy lime-cilantro dressing.
| prepPreheat oven to 450°F / 230°C | |||||||
| prepLine a baking sheet with aluminum foil | |||||||
| 1 tablespoon olive oil (for the couscous) | Toast couscous in oil, 3-4 min | Add water & salt, boil | Cover, simmer 5-6 min; drain, rinse | Toss roasted veg into couscous | Add mayo, cilantro & lime; chill 1 hr | ||
| 225 g Israeli (pearl) couscous or orzo (about 1 2/3 cups) | |||||||
| 790 ml water | |||||||
| 1/4 teaspoon salt (for the couscous water) | |||||||
| 2 tablespoons light brown sugar | Blend spice mix | Toss carrot with oil & 1/4 of spices | Toss cauliflower with oil & rest of spices | Roast carrot 450°F / 230°C, 8 min | Roast cauliflower 4-6 min more | ||
| 1/2 tablespoon curry powder | |||||||
| 1/2 tablespoon turmeric | |||||||
| 1/2 teaspoon salt (for the spice mix) | |||||||
| 1/2 teaspoon ground coriander | |||||||
| 1/4 teaspoon ground cumin | |||||||
| 1/8 teaspoon cayenne pepper | |||||||
| 1 small carrot, peeled & cut into 1/8-inch cubes | |||||||
| 1 teaspoon olive oil (for the carrot) | |||||||
| 1/2 head cauliflower, cut into 1/2-inch florets | |||||||
| 1 1/2 tablespoons olive oil (for the cauliflower) | |||||||
| 120 g mayonnaise | |||||||
| 1 1/2 tablespoons minced cilantro | |||||||
| Juice of 1/4 lime | |||||||
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