Source: From Asparagus to Zucchini 3rd ed. Page 100

  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons cilantro, minced
  • 3 tablespoons olive oil
  • 2 tablespoons parsley, minced
  • 2-3 cups cooked couscous, cooled to warm temperature.
  • 1 teaspoon paprika
  • 2 cups peeled, diced kohlrabi
  • ½ teaspoon ground cumin
  • ½ cup diced radishes
  • salt
  • 16 kalamata or oil-cured black olives, chopped (optional)
  • ½ cup crumbled feta cheese (optional)
  1. Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil.
  2. Toss this mixture with couscous. Bring to room temperature.
  3. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese.

Serves 6

From July 10, 2009 Fox & Fawn Farm Newsletter

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce
From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

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