- 750g (1 lb 10 oz) parsnips, peeled and trimmed
- 300g (10 oz) shallots, peeled and trimmed
- 5ml (1 tsp) paprika
- 5ml (1 tsp) cumin
- 30ml (2 tbsp) honey
- 5ml (1 tsp) salt
- 30ml (2 tbsp) olive oil
- 200g (7 oz) couscous
- 300ml (10 fl oz) vegetable stock
- Cut the parsnips into 7cm/3 inch batons. They should be about 1.5cm/⅝ inch in diameter, so you may need to halve or quarter them lengthways.
- Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6.
- Place the parsnip batons into a pan of boiling salted water and blanch for 2-3 minutes. Remove with a slotted spoon and dry on kitchen paper. Do the same with the shallots.
- Place the vegetables in a roasting pan. Mix the paprika, cumin, salt and oil together, pour over the vegetables and place the pan in the oven.
- Bake for about 30 mins or until the vegetables are cooked. (You may need to sprinkle them with water from time to time to prevent the vegetables from drying out completely.)
- Towards the end of the roasting time drizzle the honey over the vegetables and toss vegetables to make sure they get thoroughly covered and put back in the oven for 5-10 minutes.
- Put the couscous in a heatproof bowl. Pour the stock over, cover and leave to stand for 10 minutes.
- Fluff up the couscous with a fork, divide evenly among plates and place the parsnips and shallots on top. Garnish with coriander and serve immediately.
- Use young, small parsnips if you can.
- Category: Vegetarian
- Method: Roasting
- Cuisine: Moroccan
- Serving Size: 1 serving
- Calories: 224
- Sugar: 12.2 g
- Sodium: 164 mg
- Fat: 5.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 43.2 g
- Fiber: 5.1 g
- Protein: 4.2 g