I am a sucker for anything with curry in it.
Maybe it’s because I know how potent this powder is, especially when it comes to protecting our health.
From fighting heart disease and cancer, to easing inflammation, to amping up our immune system… It’s easy to see why we should all cultivate a little more curry into our lives.
One of my favorite curry dishes is this couscous we get from Mendocino Farms (if you don’t know what that is, let me introduce you).
It’s a farm-to-table restaurant that offers organic, free-range meat, vegan options, salads and sandwiches with fresh and flavorful ingredients.
They have a spicy, creamy and oh-so addicting couscous that we get by the bucketfuls everytime we go there.
I’ve even gotten large containers of it to serve at my kid’s birthday parties and it’s always a hit, BUT at nearly $50 a container it’s a little steep.
We love it so much, I decided to see if I could recreate it at home.
There are actually a few underground recipes on the internet which I used as my guide, but they called for sugar and mayo, two things I wanted to nix.
I tested out a natural sugar; maple syrup and my favorite soy-free Vegenaise.
I used WildRoots couscous that I picked up at Costco. It’s organic, tastes great and is an incredible buy.
To make this you just need a few cups of cooked couscous, a head of cauliflower, 2 carrots, Vegenaise (vegan mayo), spices, olive oil, cilantro and a little lime juice.
Everything is prepped in ONE mixing bowl, a baking sheet and then served in a large serving bowl.
It’s super easy to make and only takes about 20 minutes to roast your veggies and cook your couscous.
Once that’s done you simply mix everything together with a little seasoning, throw it into the fridge to set up, and then serve.
The result… a hearty, healthy dish that definitely rivals Mendocino Farms!
The roasted cauliflower and carrots have an incredible curry-coating that give it a kick, while the creamy vegan mayo and cilantro give it a richness and freshness that’s hard to resist.
I would absolutely serve this up at a party or get together. It holds up well at room temperature and will serve a good-sized group.
It’s also a great side-dish to serve at dinner with fish or another protein. Add a side of greens and you’ll have yourself a perfectly balanced meal.
I actually like to serve 1/4 cup of the couscous on top of some greens, drizzle a little lemon juice over the top for a filling, vegan salad lunch-option.
A high-quality dish at a low-cost? You bet!
Here’s what you’ll need for this Curried Couscous dish.
Spicy Curried Couscous ingredients:
2 to 2 1/2 cups dried, organic couscous (will yield 4-5 cups cooked)
1 head organic cauliflower (finely chopped)
2 carrots (finely diced)
1 Tbsp coriander
1 Tbsp cumin
1 Tbsp curry
1 Tbsp turmeric
1 & 1/2 tsp sea salt
1 tsp cayenne
3 Tbsp olive oil
2 Tbsp grade A (or B) maple syrup
1 cup No-Soy Vegenaise
1 cup cilantro (chopped)
The juice of 1/2 of a lime
Directions:
- Measure out couscous and cook according to instructions. It doesn’t have to be exact, just in between 2 to 2 1/2 cups dried measurement, will yield 4 to 5 cups cooked.
- In a large mixing bowl combine chopped cauliflower florets and chopped carrots.
- Add in all spices, olive oil and syrup. Coat evenly.
- Transfer cauliflower and carrots onto a baking sheet, roast on 450 degrees for 10-minutes, or until edges are golden brown.
- Place cooled couscous into a serving bowl, add in vegan mayonnaise and stir, fold in *cooled cauliflower and carrots, chopped cilantro and lime juice.
- Cover couscous and place in refrigerator for 30 minutes to an hour so flavors can enhance.
- Enjoy!
~Store leftovers in a sealed container, will last several days in the fridge.
NOTES:
*Stir couscous each time before serving, mayo tends to settle on the bottom.
*I added an additional 1/2 cup Vegenaise after I took it out of fridge for creamier batch and salt.
*Couscous is not gluten-free. You could use quinoa as a gluten-free alternative.
