Hooray, week two! I’ve used up pretty much all of my week one produce, except for a little bit of salad greens that I’ll polish off throughout the week. Pleased to have used everything in a delicious way with absolutely no waste, and excited to get a start on week two!
Turnips are a vegetable I previously relegated to bland sounding soups and the cute little clip art in this blog header. But when I picked up this week’s basket, there were these beautiful little white Hakurei Turnips that I was eager to try out, since one of the most exciting parts of being in this CSA is cooking with new-to-me vegetables.
I searched for recipe inspiration and found this little gem. I never have to be sold on couscous, love throwing chickpeas into every dish for more protein, and I added feta for cheesy goodness. Because tagging my recipe blog posts is quickly teaching me that I have what definitely borders on a feta obsession. Is there any dish that isn’t made better by adding feta? When my brother tried this dish, he said, “This is really good and filling…I think the feta is what really pulls it all together.” Indeed 🙂
Couscous Salad with Roasted Hakurei Turnips
Adapted from NotEatingOutinNY.com
- 1 bunch hakurei turnips and greens
- 1 cup Israeli couscous
- 1 cup canned chickpeas
- 1/2 cup feta
- 3 cloves of minced garlic
- 1/4 tsp red chili flakes
- 1 cup diced green onions
- Juice and zest from 2 lemons
- 4-5 TB olive oil
- 2 tsp salt
- 1 tsp pepper
Preheat oven to 425 degrees. Trim turnip greens off, leaving a short piece of the stems attached. Quarter the turnips and finely chop the greens.
Toss the turnips with 1 TB olive oil, salt and pepper, and chili flakes. Roast for 5-10 minutes, or just until lightly browned. Flip and continue roasting another 3-5 minutes. Meanwhile, cook your couscous according to package directions.
Heat 2 TB olive oil over medium-high flame and add garlic. Once fragrant, add the turnip greens and chickpeas, sprinkle with salt & pepper. Sautee until just wilted, 3-4 minutes.
Combine the green onions with the couscous and greens. Add lemon juice and zest, an extra TB of olive oil, feta, and salt & pepper to taste. Serve with the roasted radishes on top.
Have you ever cooked with turnips before? How did you use them?