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Roasted Hakurei Turnips with Israeli Couscous Salad

1 bunch hakurei turnips

1 cup Israeli couscous

1 garlic clove or 2 garlic scapes, minced

pinch of optional red chili flakes

1/4 cup chopped red onion, or minced scallion

juice from half a lemon

4-5 tablespoons extra-virgin olive oil

salt and pepper to taste


Preheat oven to 425 degrees. Trim turnips from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Saute until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion or scallion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.

 

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