Giant couscous salad with preserved lemon and chermoula

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in

By Alice Hart

Published 2018

  • About

This warm salad bursts with the sweet tastes of North Africa and the extra large couscous grains absorb all the delicious flavours. It’s a breeze to make the chermoula dressing and this versatile seasoning is always handy to have on standby in the refrigerator.


  • 500 g (1 lb2 oz) young parsnips
  • 3


Preheat the oven to 200°C (400°F/Gas 6). Slice the parsnips lengthways into halves or quarters, depending on their size. Place in a roasting tin with the capsicums and coat with half the olive oil and honey. Season well and