Roasted Turnip and Couscous Saladurnips

​smallfarmcentral.com

Ingredients 
​
For Roasted Turnips

1 bunch turnips1 – 2 T. extra virgin olive oil
salt & pepper
pinch red chili pepper flakes, optional
 
Directions 

• Preheat oven to 425°. Trim turnips, leaving a small stub of the stems end attached. Rinse well and cut in half lengthwise. Toss with olive oil, a little salt & pepper, and red pepper flakes, if using.
• Place cut side down in a roasting pan. Roast for 10 minutes. Flip over with tongs and return to oven for 3 – 5 minutes more.
• Remove from oven and let cool.
• Rinse the greens and chop. Set aside.

​Additional Ingredients:
 
1 C. Israeli (pearl) couscous
1 clove garlic, minced
¼ C. chopped red onion
juice from ½ lemon
2 – 3 T. extra virgin olive oil
 
Directions

• Cook couscous in boiling water according to the package directions. Drain.
• Heat 1-2 T. olive oil over medium heat. Add garlic and cook just until fragrant. Toss in the turnip greens and a pinch of salt and pepper. Cook until just wilted, 1 – 2 minutes. Transfer to a bowl and let cool.
• Combine couscous, onion and greens. Add lemon juice, 1 T. olive oil and Salt & pepper to taste. Serve with roasted turnips on top.