Author Notes: After all the time I’ve spent lamenting the long dark winter in
multiple melancholy posts, spring has finally sprung. The radishes are here and the world feels right again.
French breakfast radishes are my radish of choice.
They are gorgeous, have a peppery bite and roast perfectly.
When buying, make sure the greens are bright and crisp.
I’ve used fresh chickpeas in the recipe, mostly because I was THRILLED to find them at the local asian grocery, but also for added texture.
If fresh chickpeas are hard to come by, don’t replace them with canned.
Instead I would suggest substituting fresh fava beans or even edamame,
following the same steps in the recipe.
You can also skip the beans all together, as the radishes fill out the salad nicely.
—Slow Club Cookery
cup Extra virgin olive oil
tablespoons fresh lemon juice
tablespoon za’atar spice
teaspoon sea salt
teaspoon ground black pepper
cup dry israeli couscous
teaspoons olive oil
bunches breakfast radishes (about 18-20) with greens attached
cup shelled fresh chickpeas or broad beans
spring onions (scallions) white and light green parts sliced thin
extra za’atar spice for topping
Preheat oven to 375 degrees.
Separate greens from radishes, wash thoroughly and slice into 1/2″ wide pieces.
Scrub radishes thoroughly, slice each in half lengthwise and place
in a small mixing bowl with beans.
Prepare dressing by whisking together olive oil, lemon juice,
za’atar spice, tahini, salt and pepper.
Pour half of the dressing over radishes and chickpeas; toss to combine.
Spread coated radishes and chickpeas onto a parchment-lined baking sheet
in a single layer.
Bake for 15-20 minutes, shaking pan and flipping about halfway through.
Finished radishes should be tender with slightly browned edges.
While radishes and chickpeas are roasting, heat 2tsp olive oil in a
medium saucepan over medium high heat.
Add Israeli couscous and, stirring frequently, cook until pasta has reached a toasted,
golden brown color, about 5-7 minutes.
Add 1 1/4c water, allow pasta to reach a boil, reduce heat to medium-low.
Cover and cook until all water is absorbed, about 10 minutes.
- Remove from heat, fluff with a fork and allow to stand for 10 minutes.
- Turn cooked couscous into a medium serving bowl and allow to cool slightly.
Pour remainder of the dressing over top and toss to combine.
Add roasted radishes and chickpeas, chopped greens and most of the spring onions,
stirring them into the couscous mix.
Garnish with reserved spring onions and extra za’atar.
Serve at room temperature.