ROAST SPICED PARNSIP COUS COUS

Serves 4-6

2 cups cous cous

 

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

Method

Preheat oven 190C

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 minutes. 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.

While the parsnips are roasting, prepare the cous cous base. Put the cous cous 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 cous cous has time to absorb the liquid which can take up to 30 minutes. Fluff up with a fork and set aside.

Check the parsnips and if tender remove from the oven, add the cooked parsnips and any juices into the cous cous, add the fresh herbs, juice from 1 lemon and drizzle over the extra virgin olive oil. Toss to combine and taste, adjust if necessary serve on its own or with fish, lamb or pork!