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Parsnips & Apples Couscous Side JENRON DESIGNS
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Roasted Apple Parsnip Couscous

Course Dinner, Lunch, Side Dish
Cuisine Fusion, Mediterranean, moroccan
Keyword Apple, Chicken, couscous, Parsnip, Sausage, Thyme
Prep Time 10 minutes
Cook Time 6 minutes
Bake Time 20 minutes
Total Time 36 minutes
Servings 6 people
Calories 740kcal
Author Jennifer

Equipment

  • 1 Stock Pot or Instant Pot
  • 1 Baking Sheet or Air Fryer
  • 1 Knife
  • 1 Cutting Board
  • 1 Vegetable Peeler
  • 1 Apple Corer
  • 1 Measuring Spoons
  • 1 Measuring Cups
  • 1 Wooden Spoon or Spatula
  • 1 Serving Dish of Choice

Ingredients

  • 2 medium Medium Apples, Gala or Macintosh, Cored and thinly sliced into half moons
  • 2 medium Parsnips Peeled and thinly sliced into disks
  • 2 cups Couscous Israeli Pearl Couscous makes a hearty option
  • 2 cups Chicken Stock
  • 1/2 cup Ocean Spray Cran Cherry Craisins
  • 2 tbsp Cinnamon divided for each part of recipe
  • 2 tbsp Smoked Paprika divided for each part of recipe
  • 2 tsp Salt divided for each part of recipe
  • 4 tbsp Fresh Thyme, stems removed
  • 1 Red Onion, peeled and diced
  • 2 tbsp Garlic, minced
  • 1 lb Chicken Sausage, ground Tip- Applewood Smoked is great
  • 2 tbsp Olive Oil divided for each part of recipe
  • 6 tbsp Sour Cream
  • 2 Oranges, Zested save juice for serving or cocktails
  • 1 Lemon, Zested
  • 6 tbsp  Fresh Parsley  Garnish only
  • 1/2 cup Walnuts
  • salt & pepper to taste

Instructions

  • Wash and dry all produce. Peel parsnips, like a carrot, and cut in thin disks. Core and cut apples into half moons. Coat liberally with 1 tbsp of olive oil, and half of the spices (listed as such above)- mince thyme, salt, cinnamon and smoked paprika.
  • Roast in oven at 350 for 25-30 minutes, or save time in your Air Fryer at 390 degrees until crisp, 10-12 minutes. Be sure to check on these during cooking as toss the mix around for even cooking.
  • While veggies are cooking, place 1 tbsp olive oil to stock pot or Instant Pot on the saute setting. Add in your garlic, diced onions and a pinch of salt. Cook, stirring until onions are softened and translucent approximately 2-3 minutes.
  • Then add in the chicken sausage and brown an additional 5 minutes.Then deglaze the pot by stirring in 2 cup of stock.
  • Add in the Ocean Spray Cran Cherry Craisins, along with the lemon and orange zest from 1 orange. Then pour in your mix of the couscous, and remaining half of spices-mince thyme, salt, cinnamon and smoked paprika.
  • Cover stock pot or Seal and set you Instant Pot to cook at manual high pressure, for 10 minutes. Allow to vent naturally then stir in sour cream while hot. Place into bowl and layer with AirFryer roasted veggies, top with walnuts, fresh parsley and top with 4 tbsp of fresh orange juice and remain orange zest.