If you’ve ever had the fantastic pleasure of trying the Curried Cous Cous from @mendocinofarms then I can only imagine the butterflies and excitement that just filled your body when you scrolled to this post. And if you haven’t tried it, well here’s your chance to take your tastebuds on the journey of a lifetime. Not trying to be dramatic, but it’s really THAT good. Here’s my healthified version of it because sorry to ruin your life but the original it definitely not as healthy as you think 😳
Curried Cous Cous with Roasted Veggies
- 1 1/3 cups uncooked Israeli Cous Cous
- 2 cups cauliflower florets
- 1 cup chopped carrots
- 2 tsp avocado oil
- 1 tbsp curry powder
- 1 tsp salt & pepper
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp turmeric
- dash of cayenne
- 1 cup Greek yogurt (or mayo)
- 1 lime
- 2 tbsp fresh parsley
Start by cooking the Israeli cous cous according to the package. While that cooks, preheat your oven to 450 degrees.
On a large baking sheet, add cauliflower florets torn in bite size pieces and chopped carrots. Coat with avocado oil and all of the seasonings listed above. Roast for about 15 minutes until the veggies are al dente.
Add the veggies to the cous cous and scrape the bottom of the baking sheet to ensure all the spices are added as well. Combine with Greek yogurt (you could use mayo too), juice from one lime and fresh parsley.
Serve cold and store for up to 3-4 days.