Parsnip Cous Cous

 Parsnip cous cous

I have been enjoying getting vegetarian inspiration and now it is hot and sweaty I prefer lighter and cooler foods (raw). This went down a treat with our griddled marinated pork chops! Also it is perfect for all the family (in my case 10 months, 3.5, two 30 something and a discerning dad/Granddad!)

The original recipe came from  Erica Palmcrantz and Irmela Lilja Raw Food. A Complete Guide for Every Meal of the Day but of course I cant follow a recipe without tweaking! This is my adaptation.


1 Parsnip (peeled and topped and tailed)

1 Celery stalk (halved done the middle and thinly sliced

1 Small cucumber (peeled, topped tailed quartered and thinly sliced)

1 pear  (peeled, cored, quartered and thinly sliced)

1 whole Romaine Lettuce (thinly sliced)

1 avocado cubed

2 tbs sesame seeds

1 tbs sunflower seeds



1 tsp Raw Honey

2 Tbs Coconut oil (in this heat it is liquid, otherwise the recipe calls for olive oil)

1 tsp Dijon mustard

2 Tbs lemon juice and zest of the lemon

Salt and pepper


Pulse parsnip in the food processor until it resembles cous cous.

Combine dressing ingredients

Combine all the other ingredients in a big bowl and dress

Add parsnip and toss through- serve immediately. Otherwise store in the fridge in 3 parts to assemble right before serving.

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