Vegan Couscous Salad with Roasted Parsnips
Hearty vegan salad combining fluffy couscous or quinoa with caramelized roasted parsnips, charred broccoli, and toasted almonds. Harissa and smoked paprika add warmth and depth, while pomegranate seeds and quick-pickled onions provide brightness and texture. Naturally gluten-free when made with quinoa.
Ingredients
- 7 oz couscous (wholewheat) or quinoa (for gluten-free version), whole grainsquinoa1:1gluten-freegluten-free
source provides cooking method for substitution
- 2 tbsp almond flakes or chopped almondsother nuts (walnuts, cashews)1:1nut
toasting method remains consistent
- 2 medium parsnips
- 2 tbsp olive oil
- 1 tsp smoked paprika(optional)
- 1 tbsp nutritional yeast(optional)
- 2 tsp harissa paste(optional)
- 1 tbsp lemon juice
- salt, to taste(optional)
- black pepper, freshly ground, to taste(optional)
- 9 oz broccoli (tenderstem or regular), cut into small pieces
- quick-pickled onion strands or spring onion, finely sliced(optional)
- 2 tbsp pomegranate seeds or dried cranberries(optional)
- 10 whole black Kalamata olives, sliced
- fresh coriander or mint, for garnish(optional)
Instructions
- 1
Boil water in a kettle.
- 2
Toast almond flakes in a small pan over medium-high heat, stirring frequently until golden and fragrant. Set aside.
- 3
Pour boiling water over couscous in a bowl, cover tightly, and let sit 5-10 minutes. Alternatively, rinse quinoa well, place in a pot with water, cover, bring to boil, reduce heat to low, and cook until water absorbs. Let sit covered for another 5-10 minutes.
- 4
Preheat oven to 400°F and line a baking tray with baking paper.
- 5
Peel and cut parsnips into similar-sized pieces. Coat with oil and season with salt, smoked paprika, and nutritional yeast if using. Arrange on tray without pieces touching. Roast for about 25 minutes, flipping halfway through, until soft inside and browned outside.
- 6
Fluff couscous or quinoa with a fork. Stir in harissa paste and lemon juice. Season with salt and pepper to taste.
- 7
Cut broccoli into small pieces. Heat oil in the same pan used for almonds. Add broccoli and stir-fry for about 5 minutes until lightly charred and cooked through but still crunchy.
- 8
Stir chopped onion, pomegranate seeds, and olives into couscous. Top with roasted parsnips and stir-fried broccoli. Garnish with toasted almonds, fresh herbs, and pepper.
Tips
Toast almonds in the pan before cooking to build fond for broccoli stir-fry.
Do not wash the pan after toasting almonds; reuse it for broccoli to enhance flavor.
When roasting parsnips, ensure pieces do not touch for even browning.
Check quinoa doneness by tilting the pot without lifting the lid to see if water pools at the sides.
Stir-fry broccoli quickly to maintain crunchiness while charring the exterior.
Good to Know
Refrigerate in an airtight container for up to 3 days. Couscous and quinoa soften slightly with storage.
Roast parsnips and toast almonds up to 1 day ahead. Prepare and dress couscous or quinoa up to 4 hours ahead. Stir-fry broccoli just before serving to maintain crunch.
Serve at room temperature or chilled. Can be served as a main course or side salad.
Common Mistakes
Toast almonds on high heat without stirring to avoid burning.
Overcrowd parsnips on the baking tray to prevent even browning and caramelization.
Over-cook broccoli in the stir-fry to lose its crunchy texture.
Add harissa paste and lemon juice before fluffing couscous to avoid clumping.
Substitutions
Vegan Options
Gluten-Free Swaps
General Alternatives
toasting method remains consistent