CURRIED ROASTED VEGETABLE AND COUSCOUS SALAD
Toss curried roasted vegetable and couscous with mixed greens and a yogurt-lime dressing.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Toss the carrots and cauliflower with 3 tablespoons of the oil on a rimmed baking sheet. Combine the curry powder, 1/4 teaspoon each of the coriander and cumin, 3/4 teaspoon salt, and a few grinds of pepper and sprinkle over the vegetables. Spread in a single layer and roast, stirring once or twice, until crisp-tender and lightly charred in spots, 20 to 25 minutes. Transfer to a large bowl and let cool slightly.
- Bring 2/3 cup water to a boil. Add the couscous, the remaining 1/4 teaspoon each coriander and cumin, and a pinch of salt. Remove from the heat, cover, and let stand for 10 minutes.
- Stir together the yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon oil, and 1/2 teaspoon salt.
- Mix the roasted vegetables with the couscous. Drizzle in half the dressing and toss to coat. Toss the greens in the remaining dressing with salt to taste and put on top of the couscous mixture.
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Edenabuohien Jackson
[email protected]I would definitely recommend this salad to others.
Shae Spielman
[email protected]Overall, this is a good salad. It's easy to make and it's packed with healthy vegetables.
DrippKinggz vlogs
[email protected]The couscous was a bit too mushy for my liking. I'll try cooking it for a shorter amount of time next time.
Salmanhira Salman
[email protected]I found this salad to be a bit bland. I added some extra salt and pepper to taste.
Ashley DAVIS
[email protected]This salad is a bit too spicy for my taste. Next time, I'll use less curry powder.
Ra az
[email protected]I'm not a fan of curry, so I omitted the curry powder from the dressing. It was still delicious!
Omar Fellahi
[email protected]This salad is a great way to get your kids to eat their vegetables.
Kevion Wafer
[email protected]I added some grilled chicken to this salad for some extra protein.
carl payne
[email protected]This salad is a great way to use up leftover roasted vegetables.
muhammed nurudeen
[email protected]I'm always looking for new ways to incorporate vegetables into my diet, and this salad is a great option. It's packed with nutrients and flavor.
Nihal Kamal
[email protected]This is a healthy and delicious salad that's perfect for a light lunch or dinner.
Susan Jones
[email protected]I love the vibrant colors of this salad. It's a real feast for the eyes!
Ganesh Bibash
[email protected]This salad is a great make-ahead meal. I often make it on Sunday and then eat it for lunch throughout the week.
Fahad Ghouri
[email protected]I'm not a huge fan of couscous, but I really enjoyed it in this salad. It's a great way to add some substance to the dish.
iam Shibli
[email protected]The curry dressing is the perfect finishing touch to this salad. It's creamy, tangy, and slightly spicy.
Yasmeen Ramadan
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with roasted carrots, broccoli, cauliflower, and bell peppers.
Genevieve Mesa
[email protected]I love how easy this recipe is to make! I was able to whip it up in under 30 minutes, and it turned out perfectly.
Zubair Shahid
[email protected]This curried roasted vegetable and couscous salad is a delightful medley of flavors and textures! The roasted vegetables are perfectly tender and slightly caramelized, and the couscous is fluffy and flavorful.