Maple Glazed Parsnip and Israeli Couscous Salad
Maple Glazed Parsnip and Israeli Couscous Salad

Maple Glazed Parsnip and Israeli Couscous Salad

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  • Portion/Yield:

    Makes 6 portions
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The vibrant colour of this maple glazed parsnip and Israeli couscous salad attracts a lot of attention around the dinner table. Israeli couscous might be an unusual ingredient for some of you. It was created in Israel as a wheat based substitute for rice during times when rice and couscous were in short supply. Couscous is made from semolina where as Israeli couscous is made from hard wheat that has been roasted.

Cook Israeli couscous just like pasta in plenty of boiling salted water. I add a pinch of turmeric to stain the pearls bright yellow so it looks attractive in a salad. The Assam tea soaked raisins give this side dish a interesting dimension. This salad is perfect to be served either as a main meal, light lunch or as a side dish hot or cold. I like to serve this salad with honey glazed gammon, I deliberately make more than needed to ensure there will be some left over for my lunch box the next day.

Ingredients & Method

  • 100ml strong hot Assam tea
  • 50g raisins
  • 150g Israeli couscous
  • 1tsp turmeric
  • 1tbs extra virgin olive oil
  • 1 courgette
  • 1 large parsnip, peeled
  • 30g unsalted butter
  • 2tbs maple syrup
  • 1 lemon juice and zest
  • 50g pecan nuts
  • 1tsp savoury or thyme chopped
  • 2tbs chive batons
  • 2tbs pomegranate seeds
  • salt and pepper

Pour the hot strong Assam tea over the raisins and let them soak while preparing the rest of the ingredients.

Bring a medium size saucepan filled with water and 1tsp of salt to the boil, add the Israeli couscous and turmeric to the rapid boiling water. Cook the Israeli couscous until al dente, just like pasta about 15 -20 minutes. Drain the cooked couscous in a colander, run cold water over to cool it down completely.

Place the drained Israeli couscous into a large mixing bowl, add the olive oil mix and set aside.

In the meantime peel the parsnip, use a parisienne scoop to form parsnip pearls. Do the same with the courgette. Heat a non-stick frying pan, add the butter and once the butter starts to foam, add the parsnips and seasoning. Sauté until the parsnips start to colour golden brown. Add the courgettes and pecan nuts and sauté for two minutes. Add the maple syrup, cook for a couple of minutes until the syrup become sticky, add the lemon juice and remove from the heat.

Add the sautéed parsnips and courgettes to the cooled Israeli couscous.

Drain the soaked raisins and add to the salad with the chopped savoury, chive batons and pomegranate seeds. Season to taste.

Serve either hot, warm or chilled.