Curried Couscous

Start by cooking the Israeli cous cous according to the package. While that cooks, preheat your oven to 450 degrees. On a large baking sheet, add cauliflower florets torn in bite size pieces and chopped carrots. Coat with avocado oil and all of the seasonings listed above. Roast for about 15 minutes until the veggies are al dente. Add the veggies to the couscous and scrape the bottom of the baking sheet to ensure all the spices are added as well. Combine with Greek yogurt/Mayo, juice from one lime and fresh parsley. Serve cold and store for up to 3-4 days.