Curried Cauliflower Couscous Recipe with Mint
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5 from 1 vote

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.
Course: Side Dish
Servings: 4 people (as a side)
Author: Bri @ monday sunday kitchen


  • 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


  • 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


  • 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. 


  • 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.