Spiced Curried Couscous

If you live in California (or certain parts of Texas) you may have been to Mendocino Farms. And if you've had the treat of going there you may have tried their Spiced Curried Couscous. And if you have, you'd know exactly why I wanted to replicate it at home- it's delicious!

This spiced curried couscous is packed with flavor, color, and nutrients! It's the best side to bring to a potluck, have for lunch with your sandwich or salad, or enjoy on its own!

Side Dishes

Side dishes often get overlooked by a fancy well cooked slab of meat. But, in my opinion, side dishes are the stars of the show. They're humble, not wanting too much attention, and they pack so much flavor. On Thanksgiving, I look forward to the sides more than anything else.

If you're looking for another side dish, try my smashed brussels sprouts recipe! It has a tasty garlic dipping sauce.

Storage

Once you make the dish, make sure you let it cool in the fridge for at least an hour. This makes this side dish a great make ahead dish for a potluck or dinner party. If you have leftovers and find it getting a bit dry in the fridge, just add some more vegan mayo to revive it!

Spiced Curried Couscous

This spiced curried couscous makes a delicious side dish that combines a curry flavor, roasted cauliflower, pearled couscous, and chopped carrots in a mayo sauce! I made the mayo a vegan mayo, you can use traditional mayo if not vegan.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Side Dish

Servings 5

Ingredients

  

• 1 8 oz box Israeli/pearled couscous
• 2 tablespoon avocado oil
• 1 head cauliflower chopped
• 2 carrots diced
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1 tablespoon coriander
• 2 teaspoon salt
• 1 teaspoon cayenne pepper
• 2 tablespoon maple syrup
• ¾ cup vegan mayo
• ½ bunch cilantro chopped
• ½ lime juiced

Instructions

 

• Preheat your oven to 450F, cut your cauliflower into bite sized bits and dice your carrots
• Combine all your spices then toss your diced carrots and cauliflower with the maple syrup, avocado oil, and spice mixture. Toss until evenly coated then stick in the oven for 10 minutes
• Cook your couscous as instructed on the box
• Combine your mayo, juiced lime, cilantro, and couscous with your cooked cauliflower and carrots. Season with more lime, salt or maple syrup as needed.
• Cool in the fridge for 1-2 hours before serving (can be eaten warm but better if it's chilled).
• Enjoy!

Let me know if you ended up trying this recipe below! I hope you enjoy!!