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Ingredients

Adjust Servings:
Israeli Couscous – 1 box
Cauliflower – 1 head
Curry – 1 tbsp
Turmeric – 1 tbsp
Cumin – 1 tbsp Ground
Coriander – 1 tbsp Ground
Salt – ½ tbsp
Cayenne Pepper – 1 tsp
Brown Sugar – 3 tbsp
Vegetable Oil – 3 tbsp
Carrots – 2 Small
Mayonnaise – 1 cup
Cilantro – ½ bunch
Lime – ½ Juiced

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Curried Couscous Salad: The Best Cold Side for Any Season

Curried Couscous Salad: The Best Cold Side for Any Season

Features:
  • Vegetarian
  • 35 min
  • Serves 4
  • Medium

Ingredients

Recipe

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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.

Lisa

Like many people nowadays, I love to explore new places. My favorite type is slow travelling, when you can really blend in with locals and learn about new cultures and languages. But I think there are also perfect times for enjoying freshly baked pastry, a cup of fragrant coffee, and a good movie in the comfort of your own home. I guess I'm kind of a cultural omnivore, and I watch different types of movies, but the ones about art and food inspire me the most!

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