Early Summer Couscous Salad
  • Cooking Time: 15
  • Servings: 4-6
  • Preparation Time: 10
  • 2 cups uncooked wholewheat semolina
  • 2 cups of water
  • A bit of oil
  • A few pinches of salt
  • 2-3 green green onions, chopped
  • 2 garlic scapes, minced (optional)
  • 1/2 to 1 kohlrabi bulb, peeled and cut into matchsticks
  • 3-5 radishes, sliced
  • 1 white turnip, cut into matchsticks (optional)
  • A few broccoli florets (optional)
  • 4-5 radishes, sliced thinly
  • 1 zucchini (or cucumber), sliced (and each slice cut in quarters) (optional)
  • 1 tomato (or two handfuls of cherry tomatoes), chopped
  • 1 cup chopped fresh cilantro
  • 1 (15-ounce) can chickpeas (or bean of your choice), rinsed and drained
  • 2-3 Tbsp olive or sunflower oil, or more, to taste
  • 3 Tbps fresh lemon juice (approx. 1 lemon), or more, to taste
  • Salt and pepper, to taste
  • A bit of sambal olek (optional)
  1. Bring 2 cups of water to boil in a saucepan. Add a bit of oil and a few pinches of salt. When boiling, add the semolina and stir once or twice so that all the semolina is wet. Turn off heat, cover and set aside and let sit for 15 min until couscous is tender. Stir with a fork to loosen.
  2. SALAD
  3. In a large bowl, combine the green onion, kohlrabi, white turnips, broccoli, radishes, zucchini, tomato and cilantro. Add the cooked semolina and cooked beans. Stir gently to combine.
  4. Taste and adjust seasoning. Add sambal olek to each bowl, if using (1-2 drops). Store, covered, in refrigerator until ready to serve.
FEATURING: Kohlrabi, radishes (or white turnips), broccoli, radishes, zucchini (or cucumber), tomatoes, and cilantro. A salad we love to make with whichever veggies we happen to have at hands.