Roasted Hakurei Turnips with Israeli Couscous

adapted from Not Eating Out In New York

Sue Triggs-Rhuda's Hakurei Couscous

Hakurei Couscous submitted by Member Sue Triggs-Rhuda


I’m taking a chance that our first share of the season will include Hakurei Turnips. If not,¬†you’ll thank me for this recipe when they do make an appearance.

What I love most about the Not Eating Out in New York original recipe is the use of the entire turnip, root to tip, and the juxtaposition of the large format couscous against the perfectly roasted turnip. Heaven. Try it, and let us know if you liked it.

1 bunch hakurei turnips with fresh greens
1 cup Israeli couscous
1 garlic clove, minced
1/2 cup chopped red or sweet onion (original calls for 1/4 cup red, I use 1/2 cup sweet)
Splash of Kitchen Garden local Sriracha to taste
Juice from half a lemon
4 – 5 tbsps extra-virgin olive oil (EVOO)
Salt and pepper, to taste

Gail Wakefield's Hakurei Couscous

Hakurei Couscous submitted by Member Gail Wakefield

1. Preheat oven to 425.
2. Trim radishes from greens leaving a little tuft attached to the turnip. Wash greens and turnips, then halve each turnip lengthwise.
3. Toss turnips with 1 -2 tbsps olive oil, salt and pepper to taste. Roast 5 – 10 minutes or until lightly brown. Toss/flip turnips and roast another 5 minutes.
4. Cook couscous according to package directions and chop greens and onion while turnips are roasting.
5. Drain couscous, let cool.
6. Heat remaining EVOO in a saute pan, toss in turnip greens and cook just until wilted, about two minutes.
7. Remove greens from heat, let cool.
8. Toss couscous, greens, onions, lemon juice, and sriracha. Add salt and pepper to taste. Top with turnips right out of the oven and serve. Remind guests turnips are hot. Enjoy!

Updated June 13th with member submitted photos of their creations utilizing this recipe.