Curried Cauliflower, Potato, & Couscous Salad
Great ready for some SERIOUS deliciousness. If you’re looking to mix up your potato salad recipe, give this a try. Roasted potatoes, steamed cauliflower, soft couscous, and curry powder! A few more ingredients and you’ve got a delicious new salad to enjoy!
Curried Cauliflower, Couscous, & Potato Salad
- 2 cups cauliflower, chopped
- 2 cups potatoes, chopped into 1/4" bites
- 1/2 cup Israeli Couscous, uncooked
- 1/2 lemon, juiced
- 2 tbsp Vegenaise
- 1/2 tsp curry powder
- dried parsley flakes
STEAM OR BOIL THE CAULIFLOWER
You want your cauliflower tender crisp, so steam or boil it until its just about done. Then put in your refrigerator to cool while the potatoes cook.
BOIL OR ROAST THE POTATOES
Boil or roast your potatoes until they are just soft. I like to roast mine to get them a little crunchy on the outside, so I roasted them at 400 degrees for 25 minutes. Set aside to cool.
COOK THE COUSCOUS
Cook 1/2 cup of Israeli Couscous according to the package directions. When done, rinse in a strainer under cold water.
Once the cauliflower and potatoes are cooled, add to a large bowl and mix in the couscous, lemon juice, Vegenaise (use a large kitchen tablespoon for this), and curry powder and mix together. Sprinkle on some dried parsley and serve cold!