Roast parsnip, quince & caramelised onion salad with preserved lemon - Good Food Middle East

Ingredients

• 2-3 quinces, halved lengthways, woody cores cut away, chopped into thick slices (drop into water with a squeeze of lemon juice while preparing, to stop them browning)
• 500g parsnips, peeled and cut into long wedges
• 4 tbsp rapeseed oil
• 1 tbsp cumin seeds
• ¼ tsp ground turmeric, plus 2 pinches
• 2 balls stem ginger from a jar, finely chopped, plus 4 tbsp syrup from the jar
• 50g whole almonds with skins
• 350g giant couscous
• 2 onions, sliced
• 2 preserved lemons from a jar, halved, seedy middles discarded and skin diced
• juice 3 lemons
• small pack flat-leaf parsley, roughly chopped