This was mostly an effort to use up items from our awesome CSA box, which just started up for the season, with all the great spring produce. Mid-late June, it’s definitely the season for radishes and spring onions and garlic scapes and things like that, which always sound appealing, but…when we finally shrug and put together a salad, end up seeming like too little or too much (too much, my husband says, in the case of the garlic scapes). This is neither of those, maybe?  Simple, but satisfying. Plus, just, what the hell are you supposed to do with Japanese salad turnips?  Really?

Spring Salad Turnip Couscous

Ingredients:

1 bunch Japanese salad turnips w/ greens, rinsed

~2 Tbsp. olive oil, divided

salt

pepper

red pepper flakes

2 garlic scapes, chopped

juice from one small lemon (`1 1/2 Tbsp)

1 1/2 cups couscous

1 1/2 cups water

1 1/2 tsp. Better Than Bouillon No Chicken

2-3 red spring onions or 1/2 large red onion, chopped

 

Steps:

Preheat oven to 425.

Remove the greens from the turnips (saving them for later), leaving a little stub of the stem attached to the bulbs.  Split the turnips vertically–halve or quarter, depending on size.  Toss with olive oil, salt, pepper, and red pepper flakes in a small bowl.  Transfer to roasting pan, cut side down.  Roast for 10 minutes.  Flip and continue roasting about 5 minutes more, or until tender.

Chop the greens. Toss them in the bowl previously used to toss the turnips with salt and pepper.

In a medium saucepan, bring the water and bouillon to a boil.

In a separate pan, heat the other olive oil and saute the onion and garlic scapes 3-5 minutes, until onions soften.  Add the greens and saute until wilted, maybe 2 minutes.  Remove from heat.

Add the couscous to the boiling water; cover and remove from heat.  Let sit 5 or so minutes and then fluff with a fork.

Combine the couscous and greens mixture.  Serve topped with the roasted turnips.