Couscous with Kohlrabi and Chermoula Dressing
Borrowed from From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.
1-2 tsp minced garlic
2 Tbs. minced cilantro
2 Tbs. minced fresh parsley
1 tsp. paprika
½ tsp. cumin
3 Tbs. fresh lemon juice
3 Tbs. olive oil
2-3 cooked couscous, cooled to warm temperature
2 cups peeled, diced kohlrabi
½ cup diced radishes and/or spring turnips
16 kalamata or oil-cured black olives
½ cup crumbled feta cheese
Mixe garlic, cilantro, parsley, paprika, cumin and alt to taste. Stir in lemon juice and olive oil. toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes/turnips, and olives. Sprinkle with feta. Serves 6.