- 1 bunch hakurei turnips with fresh-looking greens (this recipe can also utilize radishes and radish greens)
- 1 c. Israeli couscous (or substitute quinoa)
- 1 minced garlic scape
- pinch of optional red chili flakes
- 1/4 c. chopped scallions with greens
- juice from half a lemon
- 4-5 Tbsp. 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 or quarter each turnip depending on size, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 Tbsp. 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 until the bottoms are lightly browned. Toss around in the pan and continue roasting another 3-5 minutes. Remove from heat and let cool. Meanwhile, bring a pot of 3 c. water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain. Heat 1-2 Tbsp. of olive oil over medium-high flame and add the scapes. Sauté for 1 minute. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sauté until just wilted, 1-2 minutes. Transfer to a bowl and let cool. Combine the chopped scallions with the cooled couscous and greens. Add fresh lemon juice, an extra Tbsp. or so of olive oil, chopped dill, and salt and pepper to taste. Serve with the roasted turnips on top.