Roasted Salad Turnips w/Mint & Israeli Couscous
Recipe type: Appetizer
Cuisine: Middle Eastern
- 1 bunch salad turnips with fresh-looking greens
- 1 cup Israeli couscous
- 1 garlic clove, minced
- pinch of optional red chili flakes
- ¼ cup chopped red onion
- juice from half a lemon
- 4-5 tablespoons Driftless sunflower oil
- salt and pepper to taste
- 1 tablespoon of fresh mint leaves
- Preheat oven to 425 degrees.
- Trim salad 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 sunflower oil.
- Add 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.
- 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.
- Sautee until just wilted, 1-2 minutes.
- Transfer to a bowl and let cool.
- Combine the chopped onion with the cooled couscous and greens.
- Add fresh lemon juice, an extra tablespoon or so of sunflower oil.
- Salt and pepper to taste.
- Serve with the roasted radishes on top.
- Sprinkle mint leaves over the dish as a garnish.