Prep time: 10 min | Cook time: 20 min | Ready In: 30 min
1 bunch of hakurei turnips with fresh greens
1 cup couscous
1 garlic clove, minced
pinch of red pepper flakes
1/4 cup chopped red onions
juice from half lemon
4-5 tablespoons olive oil
salt and papper, to taste
Preheat oven to 425 degrees. Trim turnips from greens, leaving a small (1 inch) stub of the stems attached. Wash both well to remove dirt. Halve each turnip and finely chop the greens. Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and red pepper flakes.
Place flat side down on a baking sheet. Roast for 5-10 minutes, until the bottoms are lightly browned. Toss around in the pan and continue to roast for another 3-5 minutes. Remove from the oven and allow to cool.
Cook the couscous. Then, heat 1-2 tablespoons of olive oil over medium-high heat and add the garlic. Once fragrant, toss in the turnip greens and a pinch of salt and pepper. Sauté until just wilted, 1-2 minutes.
Transfer to a bowl and allow to cool.Combine the chopped onion with the cooled couscous and greens. Add the fresh lemon juice, an extra 1-2 tablespoons of olive oil and salt & pepper to taste.
Serve with the roasted turnips on top.