Step 1

In a medium pot over medium-high heat, add 1 tablespoon olive oil. Add couscous and cook them until lightly toasted, about 3 – 4 minutes. Add 3 1/3 cups water. Season with salt and bring to a boil. Reduce heat to low, cover and simmer 5 – 6 minutes, or until the couscous is tender. Drain and rinse under cold water. Drain well and transfer to a large mixing bowl.

Step 2

Preheat the oven to 450˚F (230˚C). Line a baking sheet with aluminum foil.

Step 3

In a small bowl, combine brown sugar, curry powder, turmeric, salt, coriander, cumin, & cayenne pepper. Blend well.

Step 4

In another small bowl, toss the carrots with 1 teaspoon olive oil and ¼ of the spices.

Step 5

For the cauliflower, cut or break the florets into small pieces, about ½-inch. In a large bowl, toss the florets with 1½ tablespoons olive oil and rest of the spices.

Step 6

Transfer the carrots to one side on the prepared baking sheet. Transfer the cauliflower florets to the other side of the baking sheet. Roast in the oven. After 8 minutes, check if the carrots are tender. If they are, transfer them into the bowl of couscous. Return the cauliflower to the oven and roast for another 4 – 6 minutes. Transfer them into the bowl of couscous.

Step 7

Toss everything together to blend. Add mayonnaise, cilantro and lime juice. Taste and adjust with salt and lime juice. Transfer to an airtight container and chill for at least 1 hour in the fridge. Best serve cold.