Couscous and Roasted Vegetable Curry Salad

Ingredients:

• 4 medium carrots, sliced ​​diagonally into 1cm thick pieces.
• 1 small head cauliflower, cut into 2.5cm florets.
• 3 tablespoons extra-virgin olive oil
• 1.5 tsp curry powder
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 0.5 cups couscous
• 0.5 cup Greek yogurt
• 1 tbsp freshly squeezed lime juice
• 6 cups mixed salad greens

Preparation:

1. Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the carrots and cauliflower with 2 tablespoons of olive oil. Combine curry powder, 1/4 teaspoon each of coriander and cumin, 3/4 teaspoon of salt, and a pinch of freshly ground black pepper and sprinkle over the vegetables. Spread in a single layer and roast, tossing once or twice, until tender and charred in spots, 20-25 minutes. Transfer to a large bowl and let cool slightly.
2. Bring 2/3 cup water to a boil in a saucepan. Add the couscous, the remaining 1/4 teaspoon of coriander and cumin, and a pinch of salt. Remove from heat, cover, and let steep for 10 minutes.
3. Combine yogurt, 1/4 cup water, lime juice, remaining 1 tablespoon olive oil and 1/2 teaspoon salt.
4. Combine the roasted vegetables with the couscous. Drizzle with half the dressing and toss to coat. Add the herbs to the remaining dressing, season with salt to taste, and serve over the couscous and vegetables.