Curried Couscous Salad

Name: Curried Couscous Salad
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces; 283 grams box) couscous; 1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch; 2 Tbsps mild curry powder (recommended: Spice Islands); 2 teaspoons mild curry powder (recommended: Spice Islands); 177 milliliters dried cranberries; 79 milliliters chopped fresh flat-leaf parsley; 79 milliliters Greek yogurt; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps fresh lemon juice; 1 large lemon, zested; 473 milliliters low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 118 milliliters coarsely chopped, roasted and lightly salted cashews; 1 teaspoons salt

Curried Couscous Salad might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 501 calories, 13g of protein, and 25g of fat per serving. This recipe serves 6. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. A mixture of cauliflower, greek yogurt, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Watch how to make this recipe.

Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.

Ingredients you will need

Vegetable Oil Cooking Spray

Cauliflower

Equipment you will use

Baking Sheet

Oven

In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.

Ingredients you will need

Salt And Pepper

Cauliflower

Olive Oil

Equipment you will use

Baking Sheet

Bowl

Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat.

Ingredients you will need

Chicken Broth

Curry Powder

Salt

Equipment you will use

Sauce Pan

Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.

Ingredients you will need

Cauliflower

Cranberries