I LOVE the Curried Couscous from @mendocinofarms, as I know many of you do as well. It’s an easy, healthy, delicious side dish that is perfect for summer. It’s also a great alternative to a pasta or potato salad and packs tons of flavor. I love to serve with with grilled chicken or shrimp and then you have a full meal! Easy peasy. Enjoy!
Mendocino Farms Curried Couscous
- 1 1/3 cups uncooked Israeli Couscous
- 2 cups cauliflower florets
- 1 cup chopped carrots
- 1-2 tbsp avocado oil
- 1 tbsp curry powder
- 1 tsp salt & pepper
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp turmeric
- 1 cup Greek yogurt or mayo I like 1/2 and 1/2!
- 1 lime
- Fresh parsley to garnish
Start by cooking the Israeli couscous 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 couscous and scrape the bottom of the baking sheet to ensure all the spices are added as well. Combine with Greek yogurt/Mayo, juice from one lime and fresh parsley. Serve cold and store for up to 3-4 days.