Tony, my husband, is obsessed with curry. We are always looking for different ways to add curry in our meals. This is an easy, delicious, and vegan recipe. If you are not familiar with couscous, it is a really tinny pasta that is popular in North Africa and Arabia. What I love of couscous is that adds a different look to your meals, also the flavor is so settled that you can add anything to it and it will pair well.
Tony and I are trying to change our eating habits by adding more veggies, and couscous is great for salads, and side dishes. This recipe is inspired by a restaurant that is close to where we live: Mendocino Farms. They have great sandwiches and healthy dishes (Including this one). I really wanted to figure out how they make this side dish because my husband was eating this side dish for consecutive days and he seemed like he couldn’t get enough…
You can also make it gluten-free by changing the couscous with rice or add more veggies like mushrooms or cabbage.
1 tbs olive oil
1/2 pound pearl couscous
2 tablespoons light brown sugar
1/2 tablespoon curry powder
1/2 tablespoon turmeric
3/4 teaspoon salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 head of cauliflower (diced)
2 large carrots (diced)
1/2 cup vegenaise
cilantro for garnish
- Pre-heat oven to 425.
- Combine in a small bowl brown sugar, curry powder, turmeric, salt, coriander, and cumin. Blend Well.
- In another small bowl toss the carrots , cauliflower, olive oil and 2 tbs of the spice mix
- Place carrots and cauliflower on a baking sheet and cook for 15 minutes or done.
- While the veggies are cooking, cook couscous according to the package instructions.
- Once Couscous and Veggies are down. Place both in a bowl and add the Vegenaise. Remaining spices and mix well.
- Let mixture cool. This dish is best served chilled and garnished with cilantro.