This recipe makes a lot- you might want to cut it in half if you're cooking for a small family. And the flavor will be significantly improved if you have some good curry powder (the $.99 kind from the sale section of the grocery store won't cut it. Wish I'd mentioned that to T-rav before he went to the store so I didn't have to go back). Since curry powders often vary in strength and heat, I recommend waiting to add all the curry to the couscous until you've tasted it. If you need to add more, mix the curry powder with a teaspoon or so of olive oil before drizzling over the couscous.
Curried Couscous Salad
Recipe by Kelly
Picture by Kelly
1 medium head cauliflower, trimmed and cut into 1 inch pieces
1 small onion, sliced
3 tablespoons olive oil
1/2 teaspoon curry powder
salt and pepper
3 cups couscous
3 cups water
1 teaspoon salt
3-4 teaspoons curry powder
4 tablespoons butter
1 bunch spinach, washed and roughly chopped*
2 cans chick peas, drained and rinsed
1 cup golden raisins
- Preheat oven to 425 degrees F. Spread cauliflower and onion on a large baking sheet. Drizzle olive oil over the top and sprinkle liberally with salt, pepper, and curry powder. Roast 20-25 minutes, or until cauliflower is golden and tender.
- Meanwhile, bring water, salt, and 3-4 teaspoons curry powder to a boil. Remove from heat and pour in couscous. Cover and let stand 2-5 minutes until water is absorbed. Add butter and stir until well combined.
- Place spinach in a large bowl. Add hot cauliflower and couscous over the top and let stand about 10 minutes to slightly wilt spinach. Stir in couscous and raisins; add salt and pepper, to taste. Serve warm or cold.
*Arugula would be an excellent substitute for spinach in this salad.