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Pasta

Parsnip couscous

Parsnip couscous made with couscous, parsnip, coriander leaved and lemon. The recipe serves 4; change the portions and units below and the amounts update.

  • Serves 4

Method

  1. Soak the rinsed couscous in cold water for 30 mins, drain and separate with a fork.

  2. Put in ovenproof bowl.

  3. Cook the diced parsnips in the slightly salted water for 5-10 minutes until cooked.

  4. Allow to cool pour with liquid on top of couscous mix well,.

  5. Mix the lemon juice, zest and coriander leaves.

  6. Add to couscous and mix.

  7. Barely cover all with cold water mix well.

  8. Leave in fridge until all the liquid is absorbed.

Tip: tap a step to tick it off as you cook.

Chef’s notes

  • This cold dish is best made the day before use. It results in a fluffier finish than other methods unless of course you use a cousousier. Most varieties of couscous in US, UK and Australia are suitable, ie they do not require cooking.

Shopping list for 4 portions

Fruit & veg

Oils, vinegars & sauces

Store cupboard (check you have)

Converted from the Cookeryonline Excel workbook “Parsnip Couscous”.