Ingredients
- Serves 4-6
- 2 cups couscous
- 2 cups water or stock
- 3 parsnips, peeled and cut into bite sized chunks
- ½ can chickpeas, drained and rinsed
- 2 lemons, zest and juice
- 5 cloves garlic, lightly smashed
- 1 tsp salt or to taste
- 1 tsp ground ginger
- 2 tsp cumin and coriander
- Generous pinch of chilli powder
- Good handful of freshly parsley and coriander, roughly chopped
ROAST SPICED PARNSIP COUSCOUS
Method
- Preheat oven to 190C 1
- To begin start by roasting the parsnip by simply placing the parsnips in a bowl with a little drizzle of oil, and the dried spices, season lightly with salt and pepper and toss to combine, pour out onto a suitable baking tray and roast for about 15 minut
- 2
- Add the chickpeas to the parsnips and toss to combine with all the juices on the tray, cook for a further 10 minutes or until parsnips are tender
- 3
- While the parsnips are roasting, prepare the couscous base
- 4
- Put the couscous into a large bowl, season with a little salt, pepper, lemon zest and add the water or stock
- It can be either hot or cold the main thing is that the couscous has time to absorb the liquid which can take up to 30 minutes
- Fluff up with a fork and set aside
- 5
- Check the parsnips and if tender remove from the oven, add the cooked parsnips and any juices into the couscous, add the fresh herbs, juice from 1 lemon and drizzle over the extra virgin olive oil
- Toss to combine and taste, adjust if necessary
- 6
- Serve on its own or with fish, lamb or pork
Comments
Thank you to Wairuna Organics for providing the parsnip for the demonstration
If you would like to download a printable version of this recipe, please click here
