I had recently ordered takeout from Mendocino Farms, and I found this intriguing couscous recipe on their menu and couldn’t wait to try it! It was one colorful dish neatly packed in a small bowl with a plastic wrap. I was instantly drawn in to try this recipe for the first time in my kitchen. I agree to be sent email.
The result was fabulous, and I urge you to try this recipe as a great alternative for rice. Although this recipe draws inspiration from the restaurant, it is not exactly a copycat recipe because I have my variations in it. This dish is quick to assemble and can be enjoyed as a light dinner, taken to work for lunch, or served as a side dish. I cooked my couscous in an Instant Pot, but you can also use a stovetop method if preferred. Let’s get started!
Why I Love this
Easy and quick to prepare. The cooking time is less than 40 minutes. Packed with healthy ingredients. Perfect for any occasion. It can be prepared as the main dish or as a side for salads. It’s 100% vegan and can be made gluten-free with only a few modifications.
Ingredients
Couscous: I used Moroccan couscous, but you can use regular couscous or Israeli couscous too. Mixed Vegetables Zucchini Tomatoes Curry powder: This gives the dish a lovely and satisfying flavor. Raisins: Adds a touch of sweetness Cashews: Adds a nice crunch Turmeric powder and black pepper
Instructions
Cook the couscous according to package instructions or using your desired method. I cooked my couscous in an instant pot. Once the couscous is cooked, transfer it to a large bowl and let it cool down to room temperature and set it aside. Prepare our vegetables by cutting them into bite-sized small pieces. In a medium saucepan, heat two tablespoon olive oil and add cumin seeds. When it starts to sizzle, add cashews. Cook until they turn golden brown. Add onions and continue to sauté for a minute. Add zucchini and tomato, and cook for 1-2 minutes until they become slightly soft. Add the mixed vegetables and all the spices. Mix well and cook 3-4 minutes over medium heat until the vegetables are fully coated in the curry powder and turn softer. Lastly, add the cooked couscous and golden raisins. Mix well and cook for another 1-2 minutes until all ingredients are heated through. Transfer to a medium bowl and garnish with lemon juice and fresh herbs. Enjoy your delicious, curried couscous salad!
Top tips
Use your favorite kind of vegetables, I used carrots, fresh peas, and corn. Other options that bring color to the dish are red peppers, cauliflower florets, and green onions. You can also add protein such as chickpeas or tofu to make this a more filling meal. Adjust the amount of curry powder according to your taste preference. Sprinkle a little bit of brown sugar or a drizzle of maple syrup if you prefer it a little sweet. Add a teaspoon of cayenne pepper powder along with the vegetables if you prefer a spicy dish. Cook the couscous in vegetable broth instead of water for enhanced flavors.
Storage
This curried couscous salad can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s perfect for meal prepping or taking to work for lunch.
Related recipes
How To Cook Couscous In Instant PotVegan Papaya MousseCorn Salad IndianRipe Papaya Salad RecipeQuinoa Salad With Beets and Avocado
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
