Try to say that 10 times fast! Y’all asked for a copy cat version of Mendocino Farms’ curried cous cous and here we are! Spoiler alert…Mendo actually released their original recipe online. So if you want the real deal, you can google it. HOWEVER, I did make my own version with a few little tweaks that, in my humble opinion, make it just a little bit better You’ll have to be the judge of that, though! Make sure to save this post so you can keep the full recipe
•
Ingredients:
2 C dry Israeli cous cous
2 1/4 C low sodium vegetable broth
2 C diced carrots
2 C diced sweet potato (~1 small sweet potato)
1 small head of cauliflower
1.5 Tbsp cumin
1 Tbsp coriander
1.5 Tbsp curry powder
1 Tbsp turmeric
1/2 Tbsp salt
2 Tbsp brown sugar
4 Tbsp avocado oil
1 1/4 C mayonnaise
1 lime
1 C chopped fresh cilantro
•
Directions:
Preheat the oven to 425 degrees. In a medium stock pot, bring veggie broth to a boil. Add cous cous, cover and let simmer for 10 minutes. Remove from heat, rinse cous cous in a strainer with cold water and set aside. While the cous cous cooks, prep your veggies. It is important that you cut your sweet potato and carrots in about the same size. Try to aim for 1/4” cubes. Break up the head of cauliflower into very small individual florets. Similar in size to the carrots and potatoes. In a large bowl, toss the carrots, sweet potato and cauliflower in avocado oil. Add cumin, coriander, curry powder, salt, turmeric and brown sugar. Stir to coat. Spread veggies evenly on a large baking sheet lined with parchment paper. If the pan is too full, consider splitting the veggies onto 2 different baking sheets. Bake for 5 minutes, stir, and bake for an additional 5 minutes. In a separate bowl, mix together Mayo, chopped cilantro and the juice of 1 lime. In a large bowl, combined the roasted veggies and cous cous. Add the Mayo mixture and stir until evenly combined. Serve with an extra sprinkle of fresh cilantro! Store in an air tight container in the fridge.
•
Comments