Giant couscous salad with preserved lemon and chermoula

Name: Giant couscous salad with preserved lemon and chermoula
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Africa
Ingredients: 1 small bunch coriander (cilantro), leaves only; 200 g (7 oz) Greek-style yoghurt; 150 g (5½ oz) Israeli or giant couscous; 2 preserved lemons, quartered; 3 red capsicums (peppers), sliced; juice of 1 lemon; 1 quantity chermoula dressing; 2 tablespoons honey; 500 g (1 lb2 oz) young parsnips; 3 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Vegetarian

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.

Ingredients

500 g (1 lb2 oz) young parsnips
3

Africa
Preserve
Vegetarian

Method

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