These days, we’re all spending a lot of time at home, finding ourselves searching for the creature comforts of our regular lives. In an effort to get a little bit of normalcy back into the mix, we’ve created a series in which we partner up with all your favorite restaurants, bringing you delicious recipes straight from the source.
First up is Mendocino Farms. We chatted with their founders, Mario Del Pero and Ellen Chen, and they told us the secret to making the perfect curried couscous. Collect your ingredients, get in that kitchen, and enjoy the deliciousness this recipe has to offer.
Curried Couscous Ingredients1 box Israeli couscous or orzo1 head cauliflower, florets broken into pieces1 tbs curry powder1 tbs turmeric1 tbs cumin, ground1 tbs coriander, ground1/2 tbs salt1 tsp cayenne pepper3 tbs brown sugar3 tbs oil2 small carrots, peeled, small dice1 cup veganaise (or mayonnaise)1/2 bunch cilantro, chopped1/2 lime, juicedCayenne, sugar, and salt to taste
Curried Couscous Instructions
Cook couscous or orzo according to the instructions on the box. Rinse in cold water, drain well, put in a bowl and set aside.
Heat oven to 450°F.Put cauliflower florets in a bowl and toss with spices, salt, brown sugar, and oil.Spread out on a lined sheet tray and roast in the oven for about 10 minutes until cauliflower is browned around the