curried couscous with roasted cauliflower

Inspired by Mendocino Farms.


  • 8 ounces pearl couscous, barley, or fregola
  • 3 to 4 cups cauliflower florets (about 1 small head cauliflower)
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons salt, or more to taste
  • 1 teaspoon cayenne pepper, or more to taste
  • ¼ cup light brown sugar, divided
  • 3 tablespoons oil, divided
  • 1 cup finely diced carrot (about 1 to 2 carrots)
  • ⅓ cup mayonnaise
  • ⅓ cup Greek yogurt
  • ½ cup chopped cilantro
  • ¼ cup currants, or more to taste
  • 12 tablespoons lime juice


  1. Cook the couscous according to the package directions. Rinse in cold water, drain well, and set aside. Preheat the oven to 450 degrees.
  2. In a small bowl, mix together the curry powder, turmeric, cumin, coriander, salt, cayenne, and 2 tablespoons brown sugar. In a separate large bowl, toss the cauliflower with about ¾ of the spices and 2 tablespoons oil, or as much as needed to coat. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove and set aside to let cool.
  3. In the same large bowl, toss the carrots with the remaining ¼ of the spice mixture and 1 tablespoon oil. On the same rimmed baking sheet, roast the carrots until fragrant but still crunchy, about 5 minutes. Set aside and let cool.
  4. Return the couscous, cauliflower, and carrots to the same large bowl as before. Fold in the mayonnaise, Greek yogurt, cilantro, currants, and lime juice. Taste, and adjust with more spices, and the remaining brown sugar, if desired. Refrigerate, covered, until ready to serve.