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The Easiest Curried CousCous Bowl

The Easiest Curried CousCous Bowl

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Quick & Easy Curried CousCous Bowl.png

Good food might just be a moral belief for me...if that's a thing? When you can whip up something real for dinner, something that makes you feel proud to serve it to a friend or your family, it gives you the power to create community around your table. I really think that's why I love good food so much, it brings people together.

The other beautiful thing about the table is that it gives people permission to slow down. To pause, look at each other and enjoy. Put a little good food in the middle and you have the magical key to unlock community. 

Better yet is when the food is delicious and it didn't take all day to prepare! 

Cheers to filling your table with good food, great conversation and time to enjoy. If you want even more delicious recipes to inspire community, check out our book Dinner Changes Everything. I loaded it full of homegrown menus and recipes, plus stories to inspire you with the power of community. 

**Make a double batch of everything and you'll have lunch and dinner for a few more days. It makes the best 'salad bowl' straight out of the fridge!

***Also, yes this is a 3 part recipe! You can serve them individually or use them to create a CousCous Bowl!

Curry Roasted Cauliflower

  • 1 head cauliflower, cut into bite sized pieces
  • 1/2 red onion, diced
  • Olive Oil
  • 1/2 teaspoon coriander
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon salt

Preheat the oven to 400.

Toss the cauliflower with the red onion and 2-3 Tablespoons of olive oil until it is well coated. Then toss with spices and salt and pour onto a large baking sheet.

Roast for 20 minutes.

Make it easier and prep the day before :

  • Dice onions
  • Cut up cauliflower
  • It is best to wait until you are going to cook it to toss it with the olive oil and spices.


Curried CousCous

  • 2 Tablespoons Coconut Oil
  • 1/2 of a large red onion, diced
  • 1/2 teaspoon salt
  • 2 teaspoons curry powder
  • 1 cup couscous
  • 2 cups chicken stock
  • 3/4 cup raisin/cranberry mixture

Heat coconut oil in a medium saucepan. Add in the diced red onion, salt and curry power. Sauté for 5 minutes or until the onions are softened. 

Add in the couscous, mix to combine with the onions sautéing for a minute. Pour in the chicken stock and raisin mixture. Stir until well combine. Turn the heat off, cover the pan and let rest.

Fluff with a fork before serving.

Prep the day before :

• Dice onions, Couscous cooks so quickly it is best to make right before serving if you want it warm.


Toasted Walnut & Goat Cheese Kale Salad

  • 1/2 cup Walnut Pieces
  • 1 Tablespoon Olive Oil
  • Salt
  • Goat Cheese
  • Champagne Vinaigrette
  • 5 oz of Baby Kale

Preheat the oven to 400.

Toss the walnuts with olive oil and salt. Roast for 5 minutes at 400. Keep a close eye on these, they toast FAST and may not need 5 full minutes. Let the walnuts cool, then coarsely chop and set aside.

Toss the kale until lightly coated with the Champagne Vinaigrette.

Serve the kale topped with the goat cheese and walnuts.

Prep the day before :

  • Toast and chop walnuts
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