Curried Couscous

PREP. Preheat oven to 450F. Line a baking sheet with parchment paper or a silicone mat. Break cauliflower into florets. Chop carrots into ½ inch pieces. Chop cilantro. Chop parsley.

COOK COUSCOUS. Heat a small amount of oil in a saucepan. Add couscous and toast until lightly browned, about 5 minutes. Add boiling water. Bring to boil. Cover and simmer until all water is absorbed, about 12 minutes. Set aside.

ROAST VEGETABLES. Add cauliflower and carrots to a mixing bowl. Add about 1 tsp oil to ensure spices coat vegetables. Add garam masala, turmeric, coriander, cumin, chili powder, black pepper, and salt. Toss to combine and ensure all vegetables are coated with spice. Place on prepared baking sheet and roast in preheated oven until cauliflower edges are browned and vegetables are softened, about 10 minutes. Do not wash mixing bowl as it will be used later in the recipe.

MAKE DRESSING. Add tahini to a small bowl or mason jar. Add water 1 tbsp at a a time and mix to combine. The mixture will first firm up and then liquify. The final texture should be runny like a salad dressing. Add the juice of the lime and vegan yogurt. Stir to combine.

ASSEMBLE. Add couscous, roasted vegetables, cilantro, parsley, cashews, and dressing back to mixing bowl. Mix to combine. The yellow from the turmeric should spread throughout the dish.

SERVE. Spoon onto plates or bowls. Garnish with additional lime juice and/or herbs if desired.