Natalie Norman

Curry Vegetable Couscous

Curry Vegetable Couscous

Today I want you, some vegetables, and your food processor to have a little culinary party. One of the tricks to consuming raw vegetables is to cut them up in ways that make them easier to chew and just more enjoyable to eat. This recipe is a “couscous” where you’ll be using parsnips! But if you don’t have parsnips handy, try it with more carrot or add raw cauliflower pulsed up in the food processor. Have FUN with it! Here we go:


Curry Vegetable Couscous


2 parsnips
1 handful fresh parsley
Juice of 1 lemon
1 pinch pink salt or to taste
2 stalks celery, diced
1 dash garlic powder or to taste
3 carrots, julienne (pictured here are purple, orange and yellow carrots)
1 bunch of green onions, chopped
2 tsp yellow curry powder or to taste
Juice of ½ orange


Peel parsnips. Chop them into large chunks then pulse repeatedly in a food processor until it looks like rice, then throw in parsley and the juice of one lemon and pulse a few times more until it looks like couscous. Set aside.

In a large mixing/salad bowl, add salt, diced celery, orange juice, curry powder, garlic powder, julienne carrot, and green onion. Toss this mixture with salad claws, then add your parsnip mixture and toss again. Taste it and tweak it as needed, adding in more seasoning if you like.

Yours in delicious heath!

You May Also Like...

Leave a Comment

You must be logged in to post a comment.

As featured in: As Seen On...