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A bowl of curried couscous on a blue napkin.

Mendocino Farms Curried Couscous


  • Author: Amanda
  • Total Time: 35 Minutes
  • Yield: 6 Servings 1x
  • Diet: Vegetarian

Description

If you’re a fan of curry, this copycat recipe for Mendocino Farms Curried Couscous is about to knock your socks off.  The couscous is mixed with a roasted cauliflower and carrot mixture that is coated in savory warm spices, all balanced perfectly to make the ideal side dish for any occasion.


Ingredients

Units Scale
  • 1 1/2 cups Israeli couscous
  • 3 Tbsp avocado or olive oil
  • 2 cups cauliflower florets, cut into small pieces
  • 1 cup cubed carrots
  • 1 1/2 tsp curry powder
  • 1 1/2 tsp turmeric powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 Tbsp brown sugar
  • 1/4 tsp cayenne pepper, or to taste
  • salt and pepper, to taste
  • 1/2 cup mayonnaise
  • 1/4 cup chopped cilantro
  • 1 Tbsp lime juice

Instructions

  1. Preheat your oven to 450F degrees.
  2. Prepare the couscous according to package directions.  Then, using a colander with small holes, rinse the couscous under cold water, and drain well.  Add cooked couscous back to the pot and set aside to cool completely.
  3. In a small bowl, combine the curry powder, turmeric, cumin, coriander, brown sugar, cayenne pepper, salt, and pepper.  Stir to combine and set aside.
  4. Using a large knife, chop the cauliflower florets and carrots into small pieces.  In a large bowl, combine the cauliflower and carrots.  Drizzle the vegetables with oil and the seasoning mixture.  Toss well to evenly coat.
  5. Spread the veggie mixture out on a rimmed baking sheet.  Do not rinse or clean the empty bowl – you’re going to want all that extra flavor stuck to the sides of the bowl later!
  6. Bake the vegetables for 8-10 minutes.  You want the edges of the cauliflower and carrots to be golden, but not burned, and they should be tender, but still crunchy.  Remove the vegetable mixture from the oven and let cool completely.
  7. In a small bowl, whisk together the mayonnaise, cilantro, and lime juice.
  8. Using the same large bowl from above, add the cooled couscous, cooled roasted veggies, and the mayonnaise mixture.  Stir to combine, and taste.  Adjust the seasonings as needed.
  9. Refrigerate until ready to serve.

Notes

Always wear an apron when working with turmeric or curry powder!  Turmeric and curry stain very easily, and it is tough to get out.  Protect any light-colored surfaces or kitchen tools by washing them right away.

Curried couscous is best served cold.  For optimum flavor, I like it to make it 6+ hours ahead of time and refrigerate until ready to serve.

Taste the recipe as you go so you can adjust the flavors to your liking.  If you want to make the curried couscous spicy, add a bit more cayenne pepper.  I personally don’t like it too sweet, so I tend to use less sweetener.

Leftover curried couscous can be stored in an airtight container in the refrigerator for 3 – 4 days.

Israeli couscous and pearl couscous are the same thing.  Just make sure whichever couscous you buy is plain and only has one ingredient – semolina flour.

To make curried couscous using frozen cauliflower, thaw the cauliflower florets and allow them to drain well to bring out the excess moisture before proceeding with the recipe.

Substitute your favorite vegan-naise for the mayonnaise to make this recipe vegan.

Substitute gluten free orzo for the couscous to make this recipe gluten free.

Substitute coconut sugar (1:1) for the brown sugar, if desired.

  • Prep Time: 15 Minutes
  • Cook Time: 20 Minutes
  • Category: Sides, Vegetarian
  • Method: Stovetop

Keywords: Curried Couscous, Mendocino Farms, Copycat Recipe