Recipe Name curried coucous salad Submitted by madoyle Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 1 head, medium (5-6" dia) Cauliflower 1 dash salt 1 dash black pepper 2 cups broth, chicken flavored, vergetarian, organic, powder, Frontier 1 1/2 teaspoons curry powder 1/2 teaspoon salt 10 ounces couscous 3/4 cup cranberries, dried, juice-sweetened 1 stick (4" long) cucumber, diced 1/3 cup parsley, chopped 1/3 cup (8 fl oz) Fat Free Greek plain yogurt 1/4 cup olive oil 1 1/2 teaspoons curry powder 2 tablespoons lemon juice Steps Sequence Step 1 roast cauliflower in over set at 400 degrees, after tossing with the 1/4 c of olive oil. roast about 25-30 min. cool for 10 min. 2 bring broth, curry powder and salt to boil in pan over med. heat, remove from the heat and add couscous. cover pot for 5-7 min. fluff with a fork and transfer to a large bowl.stir in the roasted cauliflower, cramberries, cashews, cucumber, parlsey and lemmon zest. refrigerate. 3 in a small bowl whisk the yogurt, olive oil and curry pwder add lemon juice and season with salt and pepper. add to couscous just before serving.