A vibrant and zesty wholemeal couscous salad tossed with preserved lemon, fresh dill, toasted pine nuts, and complemented by sweet, roasted carrots and parsnips.

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes

Ingredients

• 1 medium-large (peeled and cut into bite-sized chunks) Carrots
• 1 medium-large (peeled and cut into bite-sized chunks) Parsnips
• 2 tablespoons, divided Regular olive oil
• 1/2 teaspoon, plus more to taste Maldon sea salt flakes
• 350 grams Wholemeal couscous
• 1½ teaspoons Vegetable bouillon powder
• 1½ teaspoons Dried dill
• 75 grams (toasted) Pine nuts
• 2 tablespoons (finely chopped) Preserved lemons
• 2 x 15ml tablespoons (roughly chopped), plus a few intact fronds for garnish Fresh dill

Instructions

1. Preheat oven to 200°C (400°F). Toss carrots and parsnips with 1 tablespoon of olive oil and a pinch of sea salt. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While vegetables roast, prepare the couscous. Place wholemeal couscous in a large bowl. Dissolve vegetable bouillon powder and dried dill in 350ml (1½ cups) of boiling water.
3. Pour the hot liquid over the couscous, stir gently, cover the bowl with a plate or cling film, and let sit for 5 minutes, or until all liquid is absorbed.
4. Fluff the couscous with a fork. Stir in the remaining 1 tablespoon of olive oil, toasted pine nuts, finely chopped preserved lemons, and roughly chopped fresh dill.
5. Add the roasted carrots and parsnips to the couscous salad. Gently combine.
6. Taste and adjust seasoning with Maldon sea salt flakes as needed. Serve warm or at room temperature, garnished with fresh dill fronds.