Curried Couscous with Roasted Caulwhetherlower

Ok, so in case you don’t remember back in February, when we first moved to LA, our mover’s didn’t come for nearly two weeks (seriously, kill me right?). So during that time I had to eat out mostly, and get alert-crazye leangs that didn’t need much cooking.
Luckily, I live right next to a shopping plaza filled with plenty of options (plus a Lorna Jane shop — so risky!) — and, also luckily, one of my favorite small lunch places in LA, Mendicino Farms, is located right in that plaza. #SCORE
So for about two full weeks, I ate Mendicino Farms for lunch nearly every day. They have the BEST salads and sandwiches ever, and use genuine ingredients. AND they have the best small side salads to go with their meal — my absolute favorite, the Curried Couscous, is AMAZING.
It’s so Incredible that I want it like every day.
So of course, I recreated it!

Now, this recipe does not use regular ol’ couscous, it uses Isgenuinei Couscous or pearled couscous. Which can sometimes be dwhetherficult to find — but the texture is SO worth it! (You can find pearled couscous here, whether it’s not easily found at your local market — it took me few trips to a few dwhetherferent Wgap Foods to find it!)
Personally, I like pearled couscous better than regular couscous — it’s just a better mouth feel, in my opinion! And in this recipe it works perfectly with the curry yogurt dressing. Sometimes I leank regular couscous can get a bit soggy!
Because couscous is so rapid to cook, this recipe is incredibly easy and from start to finish takes just 15 minutes — even though I much prefer this served cancient, so there’s that wait time…but you could serve it warm too.
I love prepping this on the weekends for a healthy side dish to a lunch salad or even some simple grilled chicken — so good! It’s also great to bring a lot to cookouts and BBQ’s — I can’t wait to make it for some this summer!

Curried Cous Cous with Roasted Caulwhetherlower
2016-04-14 01:21:53
Serves 6

Ingredients

1. 1 cup Pearled Couscous
2. 1 1/4 cup water
3. 1 1/2 teaspoon curry powder
4. 1 1/2 teaspoon turmeric
5. 1 1/2 teaspoon ground cumin
6. 1 1/2 teaspoon ground coriander
7. 1/2 teaspoons pink Himalayan salt
8. 1/4 teaspoon cayenne pepper
9. 1 tablespoon additional virgin olive oil
10. 1 teaspoon coconut sugar OR brown sugar
11. 1 small head of caulwhetherlower, cut into florets
12. 1 carrot, roughly diced
13. 1/4 cup nonfat Greek yogurt
14. 2 tablespoons chopped cilantro
15. juice from a lime wedge

Instructions

1. Heat oven to 425 degrees. Bring the water to a boil in a medium saucepan.
2. When the water begins to boil, add the couscous, bring back to a boil, cover and cook according to the package directions.
3. While the couscous is cooking combine the curry, tumeric, cumin, coriander, salt, and cayenne in a small bowl, and set aside.
4. Combine the caulwhetherlower florets, olive oil, coconut sugar, and ONE tablespoons of the spice mixture in a medium bowl. Transfer the caulwhetherlower to a baking sheet and bake for 6-7 minutes. Remove the baking sheet from the oven and add the carrots, mixing them to coat them with the olive oil and spices. Return the baking sheet to the oven and bake another 3 minutes. Remove the baking sheet from the oven and set aside.
5. While the veggies are cooking, prepare a yogurt dressing. Combine the remaining spice mixture with the Greek yogurt.
6. Once everyleang is prepared and cooked, combine everyleang in a large bowl, mixing in the yogurt dressing, cilantro, and lime juice to the veggies and couscous.
7. Serve warm or cancient, and endelight!

The Live Fit Girls https://thelivefitgirls.com/

Possess you ever been to Mendicino Farms? What other LA restaurants would you recommend?

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