This spicy curried couscous (Mendocino Farms Copycat) is incredibly delicious and can be served with any sandwich, wrap, or protein. This side salad is spicy and tangy in the best way. This is a gourmet side salad, not your typical side salad. This Spicy Curried Couscous (Mendocino Farms Copycat) is served cold and it has so many pops of delicious flavors.
This recipe is a copycat from Mendocino Farms and the recipe was adapted from LA Times. A few tweaks were made to the recipe to make it better.
The first time I tried Mendocino Farms Spicy Curried Couscous, I went into Mendocino Farms to order one of my favorite sandwiches and at the counter they asked if I wanted a sample. They insisted I try the Spicy Curried Couscous, and I am glad I did. It was so good! After tasting the Spicy Curried Couscous, I went on a hunt to try to recreate the recipe. Fortunately, LA Times had the recipe and I was able to change a few things. The result is a super delicious side salad.
What is Mendocino Farms?
Mendocino Farms is a sandwich establishment that serves what would be classified as gourmet sandwiches. They make tasty and creative sandwiches. Other items on their menu include salads and seasonal items. They use ingredients from local farmers and try to use natural ingredients. Even the sodas they offer can be categorized as natural sodas. They have locations in California and Texas. If you are near one of their locations, I highly recommend you try it, it won’t disappoint.
Favorite items on the menu
My favorite sandwiches are Mendo’s Original Pork Banh Mi, Peruvian Steak Sandwich, and the “Not So Fried” Chicken. The side I like the most is the Spicy Curried Couscous.
What kind of couscous do you use to make Spicy Curried Couscous?
The type of couscous you need to make spicy curried couscous is Israeli couscous, it has a pasta pearl shape. Not the typical couscous. Here is a link to Israeli pearl couscous.
Please note, this recipe has a lot of spices, and some of them can stain your fingers and clothing. Therefore, be careful when handling the spices.
How to make Spicy Curried Couscous
To make Spicy Curried Couscous (Mendocino Farms Copycat). First cook the Israeli pearl couscous using the instructions from the package. Once the couscous is done, rinse with cold water, drain, place it in a large bowl, and set aside.
Turn on the oven to 450 degrees.
In a small bowl, place all the spices and mix well.
In a large bowl, toss the cauliflower with oil. Then add the spices, toss well until the cauliflower is covered with the spice mixture. The oil I like to use is avocado oil, but you can use other high heat oils. It’s important to completely coat the cauliflower.
Roast the cauliflower
To roast the cauliflower spread out the cauliflower on a baking sheet and place in the oven until browned, about 15 minutes. The edges should be browned and the cauliflower a little crunchy. Remove the cauliflower and place it in the bowl with the couscous.
Roast the carrots
On the same baking sheet, spread out the carrots and toss with the leftover spices left on the baking sheet. Place in the oven for about 10 minutes. Remove the carrots from the oven and place it in the bowl with the couscous and cauliflower. Now, it time to bring everything together.
Bringing everything together
To bring everything together fold in the: mayonnaise, lime juice, and cilantro. Then toss the ingredients until well combined. Lastly, taste it, and add more salt, brown sugar, or cayenne if needed. Voila! you have delicious Spicy Curried Couscous (Mendocino Farms Copycat).
Make this recipe low carb
You can make this recipe low carb by omitting the Israeli couscous and using 1/2 of the spices, mayo, cilantro, and lime on this recipe. You may also want to substitute the brown sugar.
This Spicy Curried Couscous (Mendocino Farms Copycat) goes really well with Chicken Gyros with Spicy Feta, Grilled Greek Chicken, or Lemon Herb Roasted Chicken.
Spicy Curried Couscous (Mendocino Farms Copycat)
Ingredients
- 4.4 oz Israeli pearl couscous Pearl shape – 1/2 box
- 1 cauliflower head – florets cut into pieces
- 1 ½ teaspoon curry powder
- 1 ½ teaspoon turmeric
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- 1 teaspoons salt more to taste
- 1/8 teaspoon cayenne pepper more to taste
- 2 tablespoons brown sugar or more to taste
- 3 tablespoons oil avocado oil
- 2 carrots small – peeled and diced
- 1 cup vegan mayonnaise or mayonnaise
- 1/4 cilantro bunch – chopped
- 1/2 lime juiced
Instructions
- First cook the couscous using the instructions from the package. Once done rinse with cold water, drain, place it in a large bowl, and set aside.
- Turn on the oven to 450 degrees.
- In a small bowl, place all the spices and mix well.
- In a large bowl, toss the cauliflower with oil, then add the spices and toss well until the cauliflower is covered with the spice mixture.
- Spread out the cauliflower on a baking sheet and place in the oven until browned, about 15 minutes. You want the edges to be browned and the cauliflower a little crunchy. Remove the cauliflower and place it in the bowl with the couscous.
- On the same baking sheet spread out the carrots and toss with the leftover spices left on the baking sheet. Place in the oven for about 10 minutes. Remove the carrots from the oven and place it in the bowl with the couscous and cauliflower.
- Next, fold in the mayonnaise, lime juice, cilantro, and toss until well combined. At this point you can add more salt, brown sugar, or cayenne to taste. Cover it and refrigerate it until you’re ready to serve.
Notes
https://recipes.latimes.com/recipe-mendocino-farms-curried-couscouswith-roasted-cauliflower/
