Cur(ry)cumin Couscous Recipe

While our previous blogpost (“Curcumin and Neurocognitive Health: Another Reason to Eat Turmeric?”) unpacked some of the scientific literature and potential health benefits surrounding turmeric (a curcumin containing spice), we thought this would be a perfect moment to offer some recipe inspiration ranging from pure yummy to injury recovery.

Let’s start with the “YUMMY!”

Turmeric (a curcumin containing spice): This spice is made by drying and grinding the roots of Curcuma longa, a flowering plant from the ginger family.

Mendocino Farms "Curried Couscous"

Mendocino Farms “CURRIED COUSCOUS:” This delicious side dish is a crowd favorite. Mendocino Farms offers this as a side to be paired with soups, salads, and sandwiches. However, it can also be recreated at home to elevate virtually any meal. Consider pairing with a main dish (meat, fish, kebabs, and more) and a veggie side for a truly colorful plate.

Nutritional balance: Couscous, a unique form of pasta (often mistaken for a grain), is a good source of carbohydrates, so it is ideal to pair this side with protein and fat sources to provide a balanced macronutrient intake.

Tips: Turmeric/curcumin is most bioavailable (best absorbed) when consumed with black pepper and foods rich in fats. While there is some oil (a fat source) in this couscous recipe, pairing it with a fatty protein source (i.e. fish or other fattier meats) could be a fabulous way to engineer an optimally balanced plate. Also be sure to add some black pepper to the meal to further promote optimal absorption.

RECIPE CREDIT: Mendocino Farms

(The rest of this post is pulled directly from the Mendocino Farms “Curried Couscous” recipe)

As seen on: https://www.mendocinofarms.com/mendos-signature-curried-couscous-recipe/

Mendo’s Signature Curried Couscous Recipe

INGREDIENTS

1 box Israeli couscous or orzo (8oz)

1 head cauliflower, florets broken into pieces

1 Tbs curry powder

1 Tbs turmeric (Editor's note: This is the curcumin containing ingredient)

1 Tbs cumin, ground

1 Tbs coriander, ground

1/2 Tbs salt

1 tsp cayenne pepper

3 Tbs brown sugar

3 Tbs oil

2 small carrots, peeled, small dice

1 cup vegenaise (or mayonnaise)

1/2 bunch cilantro, chopped

1/2 lime, juicedcayenne, sugar, and salt to taste

INSTRUCTIONS

Cook off couscous or orzo according to the instructions on the box. Rinse in cold water, drain well, put in a bowl and set aside.

Heat oven to 450°F. Put cauliflower florets in a bowl and toss with spices, salt, brown sugar,and oil. Spread out on a line sheet tray and roast in the oven for about 10 minutes untilcauliflower is browned around the edges but still crunchy. Remove just the cauliflower and put in the bowl with the pasta.

Put diced carrots on the same sheet tray and, using spatula, toss the carrots with the leftoverspices and oil. Roast carrots until brown around the edges but still crunchy, about 8 minutes.(If you find that the spices and oil got too burnt when roasting the cauliflower, just toss thecarrots in the same proportion of new spices, salt, sugar, and oil.) Add to the pasta.

Mix in vegenaise, cilantro, lime juice to the pasta, cauliflower and carrot mixture. Adjustseasoning to desired consistency, flavor, and spice level.

EAT HAPPY!

SOURCE: https://www.mendocinofarms.com/mendos-signature-curried-couscous-recipe/