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Curried Israeli Couscous with Roasted Cauliflower

October 14, 2014 by Maggie Jones 2 Comments

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Curry Israeli Couscous

This recipe was inspired by the Curried Israeli Couscous from Mendecino Farms, a restaurant that often caters my company meetings. Unfortunately, the salad is only on their catering menu.  After about 10 lunch meetings in three weeks my team at work was ready to revolt and I finally admitted that I’d need to find a smaller-scale way to get my fix.

Not only is this version just as delicious as the LA restaurant’s tasty offering, I suspect it’s a whole lot lighter.

Curried Israeli Couscous with Cauliflower

Use about as good a curry powder as you can get your hands on and this will become a new favorite.  It might be a good idea to double the recipe – Brad and I fight over the leftovers every time I make this and I always regret not making more.

Curried Israeli Couscous

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 8 cups

Serving Size: ~1-1/2 cups

Calories per serving: 341

Fat per serving: 11.8

Curried Israeli Couscous

Ingredients

  • 1 medium head of cauliflower
  • olive oil spray
  • 1 1/2 c pearl couscous
  • 1 c nonfat Greek yogurt
  • 4 tbs olive oil
  • 2 tsp white wine vinegar
  • 2-3 tbs curry powder, to taste
  • 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 c small-diced carrots
  • 1/2 c minced fresh flat-leaf parsley
  • 1/2 c currants
  • 1/4 c small-diced red onion
  • 1/4 c sliced almonds

Instructions

Preheat oven to 450F and cover a baking sheet with foil. Break the cauliflower into florets, season with salt and pepper, and arrange in a single layer on the baking sheet. Spray with olive oil and roast until beginning to brown, about 20-25 minutes, turning once during cooking.

Meanwhile, cook couscous according to package instructions.

Whisk together the yogurt, olive oil, vinegar, curry, salt, and pepper. Stir into cooked couscous. Add the carrots, parsley, currants, almonds, and red onion. Add roasted cauliflower, stirring and breaking up the florets to desired size. Mix well, and season to taste. Serve warm or at room temperature.

Nutritional Information

Calories 341
Total Fat 11.8g
Saturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 297mg
Potassium 652mg
Total Carbohydrates 49.3g
Dietary Fiber 7.3g
Sugars 6.5g
Protein 14.1g
Weight Watchers Points: 7
PointsPlus: 9

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https://www.homesweetjones.com/2014/10/curried-israeli-couscous/

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Filed Under: Entrees: Vegetarian and Vegan, Recipes Tagged With: 40 Minutes or Less, Cheap Eats, Low Calorie, Low Fat, Make Ahead, Vegetarian

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Comments

  1. CakePants says

    October 14, 2014 at 8:08 am

    This looks super tasty – and I’m loving how colorful it is! Looks like a great lunch to pack for work.

    Reply
  2. Maggie says

    October 16, 2014 at 7:14 pm

    Just a quick update- I ordered this again for my team at work today and realized this recipe is even better than the version it was based on. I can’t wait to make this again!

    Reply

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106 shares