This recipe didn’t come out as expected.
I mean, this curry couscous isn’t bad. In fact, it’s pretty darn delish; packed with flavors, textures and totally wine night worthy.
But it wasn’t the creamy dreamy curry couscous I tried at Mendocino Farms a few weeks ago. That stuff was bomb diggity bomb —> does anyone else talk like this? I swear my friends like me.
Anyways, I like to strive for the best. That’s just how I do things…go big or go home. Hence my disappointment this couscous didn’t live up to Mendo’s ah-maze recipe…but we have to come to peace with things ya know?
Plus my friends loved my version and if it makes people happy then it’s a keeper in my book. (side note, I am totes going to master the Mendos recipe, I don’t give up on things)
So The Recipe Redux challenged us to a “small plates” “tapas” style recipe. My couscous may be cutting it close to fit the criteria of tapas but when I think appetizers/small plates my brain instantly connects to wine tasting picnic.
Then I think delicious sandwiches (hey Mendocino), cheeses, crackers and salads. Then I think of Mendocino’s curry couscous served cold. I know, weird.
Hear me out. Nice weather + blanket + wine + Mendo’s Farm Club Sandwiches (the best) + sides of cold creamy couscous. It works trust me.
- 1 box Israeli Couscous (Trader Joe’s, about 1 lb)
- 1 Tbsp curry powder
- 1 Tbsp turmeric
- 1 Tbsp cumin
- Sea salt and cayenne pepper to taste
- 2-3 Tbsp olive oil
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 1 and 1/4 cup veganese (vegan mayo)
- 1 cup chopped almonds
- Handful of chopped cilantro
- Cranberries (optional add in)
- Cook couscous according to package instructions and set aside. Saute the olive oil, spices, carrots and onions in a skillet over medium high heat for about 5 minutes. Toss into the couscous and stir in the veganese until fully incorporated. Mix in the almonds, cilantro and cranberries. Top with extra spices or lime juice and store in the refrigerator until you’re ready to serve! I prefer this couscous cold, but either way works.
- Serves 8-10
- Goes great with chicken or shrimp! Also is delish wrapped in pita bread.