Couscous with Kohlrabi and Chermoula Dressing

From From Asparagus to Zucchini
6 servings

1-2 tsp. minced garlic
2 tbsp. minced cilantro
2 tbsp. minced parsley
1 tsp. paprika
½ tsp. ground cumin
3 tbsp. lemon juice
3 tbsp. olive oil
2-3 cups cooked couscous, cooled to warm temperature
2 cups peeled, diced kohlrabi
½ cup diced radishes
16 kalamata or oil cured black olives, chopped (optional)
½ cup crumbled feta cheese (optional)

Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous and bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is or sprinkle with feta cheese.

Certified Organic Vegetable CSA shares