Main Dishes/ Salads/ Vegan

Vegan couscous salad with roasted parsnips

Vegan couscous salad with roasted parsnips

Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 2

This Moroccan-inspired vegan couscous salad makes for a delicious meat and dairy-free lunch. It’s easy and quick to make, portable and can be gluten-free too!

Ingredients

200 g / 1 cup couscous (I used wholewheat) or quinoa (for GF version)
2 tbsp almond flakes or chopped almonds
2 medium parsnips (about 500 g / 1 lb)
30 ml / 2 tbsp oil (I used olive oil)
1 tsp smoked paprika, adjust to taste
1 tbsp nutritional yeast (optional)
2-3 tsp harissa paste, adjust to taste
1 tbsp lemon juice
salt and black pepper, to taste
250 g / 0.5 lb broccoli* (I used tenderstem)
a handful of quick-pickled onion strands or 1 spring onion / scallion, finely sliced
2 tbsp pomegranate seeds (or dried cranberries) (optional)
10 large olives (I used black Kalamata), sliced
fresh coriander or mint, for decoration (optional)

Instructions

View the full recipe at Lazy Cat Kitchen →

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