Have you guys started on your New Year’s resolutions yet? Is one of them to eat healthier? I thought so…If my intuition is correct, you’ve come to the right place as I am all about healthy food (always, well… most of time) this January. I really need to reset my taste buds as I lost my ongoing fight with my pesky sweet tooth this festive period 🙂 . Anyone else? Yes, I thought so too! It’s so hard when that stuff is all around you, isn’t it?
Okay, so I’m kicking things off with this super simple (yet delicious and very filling) Moroccan-inspired couscous salad with roasted parsnips. Are you a fan of parsnips? They are grown in the UK and are currently in season until spring so I am filling my boots. Here, they are associated mainly with a roast dinner. So much so that when I was shopping for this recipe, a guy in the queue in front of my asked me if I am starting the new year with yet another roast. I was a bit stunned to be honest, as my shopping trolley was simply packed with an array of winter vegetables: parsnips, beetroots, sweet potatoes, kale and I found it strange that all these amazing ingredients made him only think of a meat side show. No, I replied. Parsnips are going to be my main event! He looked aghast! Serves him right for spying on my trolley, ha ha. This dish is a perfect one to make in a large quantity, in advance. It travels really well and can be eaten both warm or at room temperature so it makes a great work or school lunch too! I made myself a big box of each key component today and I am planning to scoff a portion of this salad each day after my run. Bring on January!
