Ingredients
-
Israeli Couscous – 1 box
-
Cauliflower – 1 head
-
Curry – 1 tbsp
-
Turmeric – 1 tbsp
-
CuminGround– 1 tbsp
-
CorianderGround– 1 tbsp
-
Salt – ½ tbsp
-
Cayenne Pepper – 1 tsp
-
Brown Sugar – 3 tbsp
-
Vegetable Oil – 3 tbsp
-
CarrotsSmall– 2
-
Mayonnaise – 1 cup
-
Cilantro – ½ bunch
-
LimeJuiced– ½
Recipe
If you would like to spice up your salad routine we are happy to present you with what might be one of the greatest couscous dishes of all time.
This curried couscous salad is so nutritious and flavorful that it’s sure to become a go-to meal.
Steps
|
1
Done
|
First, cook the couscous according to the instructions. Rinse and drain. Set aside in a bowl. |
|
2
Done
|
Break the cauliflower florets into pieces. Place them in a bowl. Add the spices, salt, sugar, and oil. Toss to coat. Place on a baking sheet. Roast at 450 °F (230 °C) for about 10 minutes. Place the florets in the bowl with the couscous. |
|
3
Done
|
Peel and dice the carrots. Place them on the same sheet. Toss in the leftover spices. Roast for 8 minutes. Add the carrots to the bowl. |
|
4
Done
|
To the same bowl add the mayo, chopped cilantro, and lime juice. Mix the ingredients and season to taste. |
The dish is definitely best served cold so be sure to let it chill before serving. Or even prepare it the night before.
