June 21, 2024
Curried Couscous
Servings:
4
Difficulty:
A certain restaurant chain in California makes a curried couscous as a deli side yet on many of my visits there, I have ordered it as my main because of how good it is. This take on the side adds in more vegetables and swaps the mayonnaise for a mix of tahini and plant-based yogurt for extra probiotics and protein.
Why you will love this recipe
Meal prep friendly: Since this can be enjoyed hot or cold and the couscous soaks up the dressing as it sits, it makes for a great meal preppable lunch to enjoy multiple times throughout the week.
Versatile as a side or main dish: Add this to a summery picnic spread alongside other sandwiches and salads or add a protein of choice to have it on its own as a balanced and satisfying meal.
Packed with anti-inflammatory spices: The bright golden color comes from tumeric, a potent spice with countless benefits. When combined with ground black pepper, it has been shown to have strong anti inflammatory benefits.
Ingredients
8 oz pearled couscous
2 cups boiling water
1 medium head cauliflower
2 medium carrots
1 tbsp garam masala
1 tbsp turmeric
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp chili powder
1 tsp black pepper
1 tsp salt
4 tbsp tahini
½ cup water
1 lime
½ cup vegan yogurt
½ cup cilantro
½ cup parsley
¼ cup cashews, optional
Oil, for cooking
Method
PREP. Preheat oven to 450F. Line a baking sheet with parchment paper or a silicone mat. Break cauliflower into florets. Chop carrots into ½ inch pieces. Chop cilantro. Chop parsley.
COOK COUSCOUS. Heat a small amount of oil in a saucepan. Add couscous and toast until lightly browned, about 5 minutes. Add boiling water. Bring to boil. Cover and simmer until all water is absorbed, about 12 minutes. Set aside.
ROAST VEGETABLES. Add cauliflower and carrots to a mixing bowl. Add about 1 tsp oil to ensure spices coat vegetables. Add garam masala, turmeric, coriander, cumin, chili powder, black pepper, and salt. Toss to combine and ensure all vegetables are coated with spice. Place on prepared baking sheet and roast in preheated oven until cauliflower edges are browned and vegetables are softened, about 10 minutes. Do not wash mixing bowl as it will be used later in the recipe.
MAKE DRESSING. Add tahini to a small bowl or mason jar. Add water 1 tbsp at a a time and mix to combine. The mixture will first firm up and then liquify. The final texture should be runny like a salad dressing. Add the juice of the lime and vegan yogurt. Stir to combine.
ASSEMBLE. Add couscous, roasted vegetables, cilantro, parsley, cashews, and dressing back to mixing bowl. Mix to combine. The yellow from the turmeric should spread throughout the dish.
SERVE. Spoon onto plates or bowls. Garnish with additional lime juice and/or herbs if desired.
Notes
Recipe adapted from Mendocino Farms
Garam masala can be substituted with curry powder
Best served at room temperature or chilled
Great to make ahead of time for meal prep or a party
Use all parsley or all cilantro if not a fan of either one
Cashews can be replaced with sunflower seeds if nut free