Ok, so in case you don’t remember back in February, when we first moved to LA, our mover’s didn’t come for almost two weeks (seriously, kill me right?). So during that time I had to eat out mostly, and get ready-made things that didn’t need much cooking.
Luckily, I live right next to a shopping plaza filled with plenty of options (plus a Lorna Jane shop — so dangerous!) — and, also luckily, one of my favorite little lunch places in LA, Mendicino Farms, is located right in that plaza. #SCORE
So for about two full weeks, I ate Mendicino Farms for lunch almost every day. They have the BEST salads and sandwiches ever, and use real ingredients. AND they have the best little side salads to go with their meal — my absolute favorite, the Curried Couscous, is AMAZING.
It’s so amazing that I want it like every day.
So of course, I recreated it!
Now, this recipe does not use regular ol’ couscous, it uses Isreali Couscous or pearled couscous. Which can sometimes be hard to find — but the texture is SO worth it! (You can find pearled couscous here, if it’s not easily found at your local market — it took me few trips to a few different Whole Foods to find it!)
Personally, I like pearled couscous better than regular couscous — it’s just a better mouth feel, in my opinion! And in this recipe it works perfectly with the curry yogurt dressing. Sometimes I think regular couscous can get a bit soggy!
Because couscous is so quick to cook, this recipe is incredibly easy and from start to finish takes just 15 minutes — even though I much prefer this served cold, so there’s that wait time…but you could serve it warm too.
I love prepping this on the weekends for a healthy side dish to a lunch salad or even some simple grilled chicken — so good! It’s also fantastic to bring a lot to cookouts and BBQ’s — I can’t wait to make it for some this summer!
- 1 cup Pearled Couscous
- 1 1/4 cup water
- 1 1/2 teaspoon curry powder
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon ground coriander
- 1/2 teaspoons pink Himalayan salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 1 teaspoon coconut sugar OR brown sugar
- 1 small head of cauliflower, cut into florets
- 1 carrot, roughly diced
- 1/4 cup nonfat Greek yogurt
- 2 tablespoons chopped cilantro
- juice from a lime wedge
- Heat oven to 425 degrees. Bring the water to a boil in a medium saucepan.
- When the water begins to boil, add the couscous, bring back to a boil, cover and cook according to the package instructions.
- While the couscous is cooking combine the curry, tumeric, cumin, coriander, salt, and cayenne in a small bowl, and set aside.
- Combine the cauliflower florets, olive oil, coconut sugar, and ONE tablespoons of the spice mixture in a medium bowl. Transfer the cauliflower to a baking sheet and bake for 6-7 minutes. Remove the baking sheet from the oven and add the carrots, mixing them to coat them with the olive oil and spices. Return the baking sheet to the oven and bake another 3 minutes. Remove the baking sheet from the oven and set aside.
- While the veggies are cooking, prepare a yogurt dressing. Combine the remaining spice mixture with the Greek yogurt.
- Once everything is prepared and cooked, combine everything in a large bowl, mixing in the yogurt dressing, cilantro, and lime juice to the veggies and couscous.
- Serve warm or cold, and enjoy!
- Serving Size: 6
Have you ever been to Mendicino Farms? What other LA restaurants would you recommend?