Roasted cauliflower and sweet potato combine with deeply seasoned, curried couscous to create an aromatic salad.
Servings 4
Author Becky Striepe
Ingredients
For the Roasted Vegetables
2cupscubed sweet potato1" cubes (see note)
2cupscauliflower florets(see note)
1tablespoonolive oil
1tablespoonlow-sodium soy sauce
1teaspoongarlic powder
½teaspoononion powder
For the Curried Couscous
1cupvegetable broth
1tablespoonolive oil
1teaspooncurry powder
1teaspoongaram masala
¼teaspoonground ginger
1cupdried couscous
For the salad
¼cuppacked fresh basil leavesminced
⅓cuproasted cashews
2cloves garlicminced
1fresh lemonjuiced
extra lemon juice and olive oilfor finishing
Instructions
Make the roasted vegetables.
Preheat the oven to 450° F.
Add the sweet potato and cauliflower pieces to a large sheet pan or cookie sheet. Sprinkle on the remaining ingredients, then toss gently to coat the veggies in the oil, soy sauce, and spices.
Bake for 15-20 minutes, stirring once, until the sweet potato is soft and the cauliflower is nice and browned.
Make the curried couscous while the veggies roast.
In a large saucepan on high heat, bring the broth, olive oil, curry powder, garam masala, and ginger to a boil.
Turn off the heat, and stir in the couscous. Cover the pot, and let it sit for 5 minutes.
Just before serving, use a fork to mix in the remaining couscous ingredients, gently breaking up any clumps of couscous. Season to taste with more lemon juice, olive oil, and salt Toss with the roasted vegetables, and serve warm or cold.
Notes
This recipe serves 4 as a side dish. It serves 2 as an entree. The nutrition info is for 4 servings.About the sweet potato: Cut your sweet potato into 1" cubes, no need to peel -- 1 large sweet potato should do the trick.About the cauliflower: Your florets should be about the size of two baby carrots, sitting side-by-side.