Curried Cauliflower Couscous Recipe with Mint || This easy to make couscous is fragrant, light and full of flavor. It’s loaded with curry, pistachios, mint, freshly squeezed orange juice, garlic, ginger, and roasted cauliflower. Perfect on its own or as a yummy side dish.
About this cauliflower couscous recipe
I have good feelings about this cauliflower couscous recipe. It’s light, fresh, and filled with all sorts of my favorite flavors…like curry, pistachios, mint, freshly squeezed orange juice, garlic, ginger, and roasted cauliflower. Also, my little people LOVE it, which always gives me the best, most satisfying feeling.
This cauliflower couscous recipe makes for a delicious healthy lunch, or a just-right, light dinner. It also pairs perfectly with a meat-centered main, like roasted salmon or grilled chicken or shrimp…you name it.
How to make this Curried Cauliflower Couscous Recipe
How to roast cauliflower: Start by roasting the cauliflower as it takes the most time. Wash, dry, and cut a medium-sized cauliflower into small florets. Toss them in a drizzle of olive oil and sprinkle them with kosher salt. Spread them out on a parchment paper-lined baking sheet and bake for 35-45 minutes at 400 degrees, until tender, browning, and delicious.
How to cook couscous: While the cauliflower is roasting, make the couscous. In a small pot with a lid, add one cup of dry couscous and one cup of boiling water. Cover and let sit for five minutes. Remove the lid and fluff the couscous by dragging a fork gently across the surface, going a little deeper each time until you reach the bottom.
Make the dressing: In a mason jar or small mixing bowl, combine the olive oil, freshly squeezed orange juice, orange zest, curry powder, honey, minced ginger, garlic, and kosher salt. Shake or whisk until well combined, then pour over and mix into the couscous.
Finish it: By now, the cauliflower will be almost perfect. With about 10 minutes left, remove the cauliflower from the oven and add one small chopped red onion. Quickly toss with the cauliflower and return to the oven for the remaining 10 minutes. Because the onion takes much less time to roast than the cauliflower, it will burn if roasted for the same length of time. And finally, chop the mint and pistachios.
Serve it up: Now, combine EVERYTHING (couscous, cauliflower, onion, mint, and pistachios) in a pretty serving bowl. Serve warm or at room temperature.
If you give this cauliflower couscous recipe a try, let me know in the comments below. I love to hear from you!
xo Bri
P.S. While we are on the subject of healthy, light sides, might I suggest trying this herb-loaded kale and quinoa salad and this beet salad with feta and mint? Both are delish.
Curried Cauliflower Couscous Recipe with Mint
Ingredients
- 1 cup dry couscous
- 1 cup boiling water
- 1 medium cauliflower chopped into small florets and roasted
- 1/2 cup pistachios roughly chopped
- 1 small red onion chopped and roasted
- 1/4 cup fresh mint finely chopped
Dressing
- 4 tbsp olive oil
- juice of 1 whole orange about 4 tbsp
- zest of one whole orange
- 1 tsp curry powder
- 1 tsp honey
- a good pinch of salt kosher
- 1 small clove of garlic minced
- 2 tsp fresh ginger minced
Instructions
- Preheat the oven to 400 degrees. Wash, dry and cut a medium-sized cauliflower into small florets. Toss them in a light drizzle of olive oil and sprinkle them with kosher salt. Spread them out on a parchment paper-lined baking sheet and bake for 35-45 minutes until tender, and slightly browning.
- While the cauliflower is roasting add one cup of dry couscous and one cup of boiling water to a small pot. Cover with lid and let sit for five minutes. Remove the lid and fluff the couscous by dragging a fork gently across the surface, going a little deeper each time until you reach the bottom.
- In a mason jar or small mixing bowl, combine the dressing ingredients. Shake or whisk until well combined, then pour over and mix into the couscous.
- By now, the cauliflower will be almost perfect. With about 10 minutes left on the timer, remove the cauliflower from the oven and add one small chopped red onion. Quickly toss with the cauliflower and return to the oven for the remaining 10 minutes.
- Chop the mint and pistachios and combine with the couscous, cauliflower and onion. Add kosher salt as needed to taste. A couple good pinches. Serve warm or at room temperature.
Notes
- Because the onion takes much less time to roast than the cauliflower, it will burn if roasted for the same length of time. This is why we add it later on.
Did you make this recipe? Tag @mondaysundaykitchen on Instagram and hashtag it #mondaysundaykitchen!
Can’t wait to try this!