Vegan couscous salad with roasted parsnips

This Moroccan-inspired vegan couscous salad makes for a delicious meat and dairy-free lunch. It’s easy and quick to make, portable and can be gluten-free too!

200 g / 1 cup couscous (I used wholewheat) or quinoa (for GF version)
2 tbsp almond flakes or chopped almonds
2 medium parsnips (about 500 g / 1 lb)
30 ml / 2 tbsp oil (I used olive oil)
1 tsp smoked paprika, adjust to taste
1 tbsp nutritional yeast (optional)
2-3 tsp harissa paste, adjust to taste
1 tbsp lemon juice
salt and black pepper, to taste
250 g / 0.5 lb broccoli* (I used tenderstem)
a handful of quick-pickled onion strands or 1 spring onion / scallion, finely sliced
2 tbsp pomegranate seeds (or dried cranberries) (optional)
10 large olives (I used black Kalamata), sliced
fresh coriander or mint, for decoration (optional)

View the full recipe at Lazy Cat Kitchen →