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Vegan couscous salad with roasted parsnips

Lazy Cat Kitchen
  • 45 minutes
  • Serves 2

INGREDIENTS

250 g

Broccoli* (i used tenderstem)

1

Coriander or mint, fresh

2

Parsnips (about 500 g / 1 lb), medium

2 tbsp

Pomegranate seeds

1 handful

Quick-pickled onion strands or 1 spring onion / scallion

2 tsp

Harissa paste

1 tbsp

Lemon juice

10

Olives, large

200 g

Couscous

1 tbsp

Nutritional yeast

1 tsp

Paprika, smoked

1

Salt and black pepper

30 milliliters

Oil

2 tbsp

Almond flakes or chopped almonds