Roasted Roots with Caramelized Onion Cous Cous & Tahini Dressing

This cous cous salad stars parsnips & carrots from Flying Coyote Farm! Parsnips are a bone white root vegetable shaped similarly to a carrot, available only in the winter months between November and March. Unlike carrots, they are quite dense and starchy and are therefore much more delicious when either roasted, sautéed, or boiled in soups. Once cooked, they have a sweet, earthy flavor with a delicate anise flavor. We find them delicious when roasted and paired with other root vegetables (as in this recipe), or incorporated into a mire poix for soups. This dish pairs well with all of our proteins, but especially with the Olympia Provisions pork sausage. Add some crumbled feta for extra tang, and/or toasted sunflower seeds for a little crunch. Recipe made in collaboration with Elbow's Catering. What you’ll receive: Diced Nantes Carrot Diced Parsnip Scallions Fresh parsley Tunisian Berber Couscous Caramelized Onions Preserved Lemon Tahini Dressing What you’ll need: Extra Virgin Ol