Roasted Carrot & Parsnip with Miso Couscous
Course: SaladsCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
45
minutesThis cozy recipe features carrots, parsnips, cumin, and red miso — bringing together earthy, savory, and slightly sweet flavors. Perfect for a peaceful evening meal or light lunch, this dish is both healthy and comforting.
Ingredients
- For the roasted vegetables:
240g carrot, peeled and cut into strips
400g parsnip, peeled and cut into strips
1 tsp cumin seeds
Olive oil
Ground rock salt
Ground black pepper
- For the couscous:
1 shallot, finely chopped
3 garlic cloves, grated
140g couscous
222g water
1 tsp red miso paste
1 tsp oregano
Olive oil
Ground rock salt
Ground black pepper
Fresh parsley, finely chopped
Optional: Pickled beetroot for serving
Directions
- Roast the vegetables: Preheat the oven to 180°C (fan). Toss the carrots and parsnips with olive oil, cumin seeds, salt, and black pepper. Spread them on a baking tray and roast for about 45 minutes, until golden and tender.
- Prepare the couscous: Heat a little olive oil in a pan over medium heat. Sauté the shallot and garlic until fragrant. Add the red miso paste and stir for a few seconds, then pour in the water and oregano. Bring to a boil, add the couscous, stir, cover, and remove from heat. Let it sit for 10 minutes, then fluff with a fork.
- Finish and season: Add a drizzle of olive oil and chopped parsley to the couscous. Season with salt and black pepper to taste.
- Serve: Arrange the roasted vegetables on a plate, spoon the couscous on top, and garnish with parsley. Optionally, add pickled beetroot for a tangy touch.
- Enjoy your calm, warm, vegan meal.
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