Couscous and Roasted Vegetable Curry Salad

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 259, total fat 13 G., saturated fats 3 G., proteins 8 G., carbohydrates 30 G., fiber 6 G., cholesterol 5 mg, sodium 593 mg, sugar 6 G.

Roast carrots and cauliflower with curry seasoning, then toss with prepared spicy couscous and fresh lettuce leaves in a refreshing yogurt-lime dressing. This salad is nutritious, healthy, and delicious. Serve it with grilled meats or enjoy it as a filling meal on its own.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium carrots, sliced diagonally into 1cm thick pieces.
1 small head cauliflower, cut into 2.5cm florets.
3 tablespoons extra-virgin olive oil
1.5 tsp curry powder
0.5 tsp ground coriander
0.5 tsp ground cumin
0.5 cups couscous
0.5 cup Greek yogurt
1 tbsp freshly squeezed lime juice
6 cups mixed salad greens

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cauliflower, carrot, lime, salad mix, curry, coriander, cumin, couscous grain, yogurt

Cooking the dish according to the recipe:

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the carrots and cauliflower with 2 tablespoons of olive oil. Combine curry powder, 1/4 teaspoon each of coriander and cumin, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper and sprinkle over the vegetables. Spread in a single layer and roast, tossing once or twice, until tender and charred in spots, 20-25 minutes. Transfer to a large bowl and let cool slightly.
Bring 2/3 cup water to a boil in a saucepan. Add the couscous, the remaining 1/4 teaspoon of coriander and cumin, and a pinch of salt. Remove from heat, cover, and let steep for 10 minutes.

Combine yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
Combine the roasted vegetables with the couscous. Drizzle with half the dressing and toss to coat. Add the herbs to the remaining dressing, season with salt to taste, and serve over the couscous and vegetables.

Categories:

recipe / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Salads / Salads with pasta and cereals / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Food Network - recipes / Indian cuisine

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