- 1 1/3 cups whole wheat Israeli couscous (or any other small pasta, you’ll need about 3 cups cooked)
- 1/3 cup olive oil
- 1 small lemon, juiced
- 1 clove garlic, minced
- 1 shallot, minced (substitute sweet onion)
- 1 cup chickpeas, cooked
- 1 pint grape or cherry tomatoes, chopped (use any tomato medley substitute)
- 3 ounces feta, crumbled (about ⅓ cup)
- 10 Kalamata olives, sliced
- 2 medium zucchinis (summer squash, any type), sliced into super thin rounds using a vegetable peeler
- 1/3 cup pine nuts, toasted (raw pecans, walnuts, and sunflower seeds, lightly toasted or browned in frying pan also work)
- 1/3 cup basil, chopped
- A pinch of sea salt and ground black pepper
Bring 1 2/3 cups salted water to a boil. Stir in the couscous, cover, and reduce heat to a simmer. Cook for 18 to 20 minutes, until the couscous is tender and all of the water is absorbed. While the couscous is cooking, whisk together the olive oil, lemon juice, garlic, shallot, sea salt, and black pepper in a large bowl. Add the couscous to the bowl and toss to coat with the dressing. Top the pasta with all of the remaining ingredients and toss to combine. Season with salt and pepper to taste, and add an extra squeeze of lemon juice if necessary. For the best flavor, cover and refrigerate for 30 minutes before serving.
Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnip or beet. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi, beet and/or leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.