Spicy Curried Couscous Mendocino Farms Copycat Recipes
SPICY CURRIED COUSCOUS (MENDOCINO FARMS COPYCAT)
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
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
SPICY COUSCOUS
Steps:
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
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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.
- 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.
- On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.
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- In a medium pot over medium-high heat, add 1 tablespoon olive oil. Add couscous and cook them until lightly toasted, about 3 – 4 minutes. Add 3 1/3 cups water. Season with salt and bring to a boil. Reduce heat to low, cover and simmer 5 – 6 minutes, or until the couscous is tender. Drain and rinse under cold water. Drain well and transfer to a large mixing bowl.
- In a small bowl, combine brown sugar, curry powder, turmeric, salt, coriander, cumin, & cayenne pepper. Blend well.
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