Page title and description
- 500g couscous
- 115ml olive oil
- 250ml hot water
- 4 parsnips, peeled and cut into 1cm dice
- grated zest and juice of 3 lemons
- 1 tbsp each fresh coriander, mint and parsley, chopped, plus extra to garnish
- 1 tbsp pine nuts, lightly toasted in a dry frying pan
- salt and pepper
Prep time: 10 min
Cooking time: 50 min
Step 1Mix the couscous with a tablespoon of the olive oil and ½ teaspoon of salt, working them through with your hands. Add the hot water, mix thoroughly, then cover and leave to one side.
Step 2Put the diced parsnips in a pan, add just enough water to cover, plus a little salt, and bring to the boil. Simmer for 10 minutes or until the parsnips are tender.
Step 3Uncover the couscous and add the parsnips and their cooking water, plus the remaining olive oil, the lemon zest and juice and the herbs. Mix well, season to taste and then leave, covered, in a warm place for about 30 minutes. Serve sprinkled with the pine nuts and more herbs.