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

Couscous Salad With Roasted Parsnips & Broccolini

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

*Pantry items not included in your Pepper Leaf box.

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

*Pantry items not included in your Pepper Leaf box.

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

*Pantry items not included in your Pepper Leaf box.

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

*Pantry items not included in your Pepper Leaf box.

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

*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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