Mendocino Farms Curry Couscous Recipes

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SPICY CURRIED COUSCOUS (MENDOCINO FARMS COPYCAT)



Spicy Curried Couscous (Mendocino Farms Copycat) image

This spicy curried couscous salad is incredibly delicious and can be served with any sandwich. This salad is spicy and tangy in the best way. This is a gourmet side salad, not your typical side salad.

Provided by Ayra

Categories     Side Dish

Number Of Ingredients 14

4.4 oz Israeli pearl couscous (Pearl shape - 1/2 box)
1 cauliflower (head - florets cut into pieces)
1 ½ teaspoon curry powder
1 ½ teaspoon turmeric
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
1 teaspoons salt (more to taste)
1/8 teaspoon cayenne pepper (more to taste)
2 tablespoons brown sugar (or more to taste)
3 tablespoons oil (avocado oil)
2 carrots (small - peeled and diced)
1 cup vegan mayonnaise (or mayonnaise)
1/4 cilantro (bunch - chopped)
1/2 lime (juiced)

Steps:

  • First cook the couscous using the instructions from the package. Once done rinse with cold water, drain, place it in a large bowl, and set aside.
  • Turn on the oven to 450 degrees.
  • In a small bowl, place all the spices and mix well.
  • In a large bowl, toss the cauliflower with oil, then add the spices and toss well until the cauliflower is covered with the spice mixture.
  • Spread out the cauliflower on a baking sheet and place in the oven until browned, about 15 minutes. You want the edges to be browned and the cauliflower a little crunchy. Remove the cauliflower and place it in the bowl with the couscous.
  • On the same baking sheet spread out the carrots and toss with the leftover spices left on the baking sheet. Place in the oven for about 10 minutes. Remove the carrots from the oven and place it in the bowl with the couscous and cauliflower.
  • Next, fold in the mayonnaise, lime juice, cilantro, and toss until well combined. At this point you can add more salt, brown sugar, or cayenne to taste. Cover it and refrigerate it until you're ready to serve.

Nutrition Facts : Calories 433 kcal, Carbohydrate 31 g, Protein 5 g, Fat 32 g, SaturatedFat 3 g, Sodium 646 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

CURRIED COUSCOUS



Curried Couscous image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 16

1 1/2 cups couscous
1 tablespoon unsalted butter
1 1/2 cups boiling water
1/4 cup plain yogurt
1/4 cup good olive oil
1 teaspoon white wine vinegar
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup small-diced carrots
1/2 cup minced fresh flat-leaf parsley
1/2 cup dried currants or raisins
1/4 cup blanched, sliced almonds
2 scallions, thinly sliced (white and green parts)
1/4 cup small-diced red onion

Steps:

  • Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
  • Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

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2018-05-02 This Curried Couscous with Roasted Cauliflower is a copycat recipe of Mendocino Farms (a chain restaurant in California). Cauliflower was roasted with a blend of spices, like curry powder, turmeric, cumin & coriander, then toss with Israeli couscous, mayo and lime juice. It is little sweet with a mild curry …
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  • Cook the couscous until al dente, according to the instructions on the package. Rinse thoroughly in cold water, drain well, place in a large bowl and set aside. Meanwhile, preheat the oven to 450 degrees.
  • In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.
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  • Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.
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  • Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.


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