Herbed Couscous with Green Garlic and Hakurei Turnips
This is one of our favorite springtime recipes. Green garlic is young garlic, before the cloves are fully developed and are harvested for drying. Hakurei turnips are the “white knight” of springtime produce, a heartier vegetable than all the tender greens we usually have at that time of year. Hakurei are deliciously crispy when raw, and also taste great with a light saute. The greens attached to the turnips are also a treat!
1 1/2 cup couscous 
2 3/4 cups boiling water
1/4 teaspoon salt
2 Tbs. olive oil
½ cup chopped shallots or onion
2 Tbs finely chopped fresh oregano
1 Tbs. chopped fresh thyme
1 bunch turnips, chopped (chop greens too, but keep separate)
1 bunch green garlic, finely sliced
1 Tbs fresh-ground black pepper
Pour boiling water over the couscous and sprinkle on the salt and cover for five minutes, fluff with a fork and cover again. In a medium sized skillet, sauté shallots in 1 Tbs. olive oil with the chopped oregano and thyme.
When they start to become translucent, add in the turnips and cover, stirring every minute or so. If they start to stick, add a little water. After 5 minutes, add the green garlic and the turnip greens, cover again and cook for a few more minutes.
Add to the couscous with the other Tbs. of olive oil and any more salt and pepper to taste. Serve warm or chilled.