750 g parsnips, peeled and trimmed
1 teaspoon paprika
1 teaspoon ground cumin
1 tablespoon honey
1 teaspoon sea salt
dash of Tabasco sauce
1 tablespoon sunflower oil
handful of fresh coriander leaves
Mango Relish
1 ripe and firm mango, cut into small dice
2 tablespoons chopped fresh coriander
1/2 red onion, very finely chopped
1 fresh chilli, very finely chopped
Basic Couscous
500g couscous
2 teaspoons bouillon powder
2 tablespoons chopped fresh coriander
1 tablespoon wholegrain mustard
1 teaspoon lemon juice
salt and pepper
Mix the paprika, cumin, honey, salt, Tabasco and oil together, pour over the parsnips and leave to marinate for 30 minutes.
Preheat the oven to 200 C. Cover the parsnips tightly with foil and bake for 45 minutes to 1 hour. Turn them regularly, making sure they are tightly wrapped when you return them to the oven. You may need to sprinkle them with water from time to time to prevent sticking.
Towards the end of the roasting time, prepare the couscous. Put the couscous in a bowl and add enough boiling water to cover the couscous by about 1 cm. Leave to stand until the couscous is soft, about 10 minutes.
Add all the remaining ingredients and mix well, using a fork to separate the grains of couscous. If you like, accompany with yoghurt.
Mix all the ingredients for the mango relish and warm through. Serve with the couscous and parsnips, sprinkled with fresh coriander leaves.
(recourse "Cranks Light" by Nadine Abensur)