• Couscous Salad With Roasted Parsnips & Broccolini
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Couscous Salad With Roasted Parsnips & Broccolini

Couscous Salad With Roasted Parsnips & Broccolini

  1. 5g Mint
  2. 1 tbsp Kalamata Olives
  3. 1 tbsp Dried Cranberries
  4. 1 tbsp Flaked Almonds
  5. 1 tsp Smoked Paprika
  6. 1 cup Couscous
  7. Parsnips
  8. Lemon
  9. Harissa Paste (Adjust To Taste)
  10. Broccolini
  11. Extra Virgin Olive Oil*
  12. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 10g Mint
  2. 2 tbsp Kalamata Olives
  3. 2 tbsp Dried Cranberries
  4. 2 tbsp Flaked Almonds
  5. 1 tsp Smoked Paprika
  6. 1 cup Couscous
  7. Parsnips
  8. Lemon
  9. Harissa Paste (Adjust To Taste)
  10. Broccolini
  11. Extra Virgin Olive Oil*
  12. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 15g Mint
  2. 3 tbsp Kalamata Olives
  3. 3 tbsp Dried Cranberries
  4. 3 tbsp Flaked Almonds
  5. 2 tsp Smoked Paprika
  6. 2 cup Couscous
  7. Parsnips
  8. Lemon
  9. Harissa Paste (Adjust To Taste)
  10. Broccolini
  11. Extra Virgin Olive Oil*
  12. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 20g Mint
  2. 4 tbsp Kalamata Olives
  3. 4 tbsp Dried Cranberries
  4. 4 tbsp Flaked Almonds
  5. 2 tsp Smoked Paprika
  6. 2 cup Couscous
  7. Parsnips
  8. Lemon
  9. Harissa Paste (Adjust To Taste)
  10. Broccolini
  11. Extra Virgin Olive Oil*
  12. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

  1. 30g Mint
  2. 6 tbsp Kalamata Olives
  3. 6 tbsp Dried Cranberries
  4. 6 tbsp Flaked Almonds
  5. 3 tsp Smoked Paprika
  6. 3 cup Couscous
  7. Parsnips
  8. Lemon
  9. Harissa Paste (Adjust To Taste)
  10. Broccolini
  11. Extra Virgin Olive Oil*
  12. Salt & Pepper*

*Pantry items not included in your Pepper Leaf box.

Prep:

  1. Preheat oven to 200°c fan-forced.
  2. Pop a pan of water on to boil.
  3. Toast flaked almonds in a dry pan until golden.
  4. Drain and halve kalamata olives.
  5. Peel and cut parsnips into even-sized batons or wedges.
  6. Wash, trim and cut broccolini into 5cm lengths.
  7. Wash and pick mint leaves, roughly chop or tear.

Method:

  1. Place the couscous in a heatproof bowl. Pour the boiled water over the couscous, stir briefly, then cover tightly with a lid or plate. Let it sit for 5 minutes until the water is absorbed. Fluff the couscous with a fork and set aside to cool slightly.
  2. Toss broccolini and parsnip with 1 tbsp/p olive oil, paprika, salt & pepper.
  3. Spread everything on the lined tray in a single layer. Roast for 20–25 minutes, flipping the parsnips halfway through, until the parsnips are soft inside and golden-brown on the outside, and the broccolini (in about 15 minutes) is lightly charred and tender-crisp.
  4. Fluff the couscous with a fork. Stir through the harissa paste, lemon juice (to taste), olive oil (0.5 tbsp/p), and season well with salt and pepper.
  5. Add dried cranberries and olives. Top with roasted vegetables, toasted almonds and mint.
  6. Toss everything together until well combined. Serve warm.
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