Bring this to a picnic! Make this recipe a day ahead of using it.
Ingredients
| Olive Oil | 1 Tbsp + More for drizzlying veggies |
| Israeli Pearl Couscous | 1/2 Lb |
| Water | 3 1/3 Cup |
| Light Brown Sugar | 1 Tbsp |
| Curry Powder | 1 1/2 Tbsp |
| Turmeric | 1/2 Tbsp |
| Salt | 3/4 tsp |
| Coriander | 1/2 tsp |
| Cumin | 1/2 tsp |
| Cayenne Pepper | 1/4 tsp |
| Cauliflower | 1/2 head or ~2 Cups |
| Carrot (peeled, 1/8" cubes) | 1 small |
| Mayonnaise | 1/2 Cup |
| Cilantro (minced) | 1/4 Cup |
| Lime Juice | 1 Tbsp |
Directions
-
In a medium pot, heat the oil over medium-high. Add couscous and cook them until slightly toasted, about 3-4 minutes.
-
Add water. Season with salt. Bring to a boil. Reduce heat and simmer covered for 5-6 minutes, until couscous is tender.
-
Drain the couscous and rinse with cold water. Drain well and transfer the couscous to a mixing bowl.
-
Preheat the oven to 425°. Line a baking sheet with aluminum foil.
-
In a small bowl, mix the brown sugar, curry powder, turmeric, salt, coriander, cumin, and cayenne pepper. Blend well.
✦Curry powder will vary in flavor. Try out different kinds of curry powder or different quantities than listed.
-
In another small bowl, toss the carrots with a bit of oil and 1/4 of the spices.
-
Cut or break up the cauliflorwer into small pieces, about 1/2", and place in a large bowl. Toss the cauliflower with a bit of oil and the rest of the spices.
-
Put the carrots on one side of the baking sheet, and the cauliflower on the other. Roast in the oven for about 8 minutes, check if the carrots are tender. If they are, transfer the carrots to the couscous bowl, leaving the cauliflower.
-
Roast the cauliflower for an additional 4-6 minutes. Transfer the cauliflower to the couscous bowl.
-
Toss everything together. Add the mayonnaise, cilantro, and lime juice. Taste and adjust the lime juice and salt.
-
Transfer to an airtight container and chill in the fridge for at least an hour. Best served cold.