Serves 6 to 8

Long stalks of green garlic are one of the earliest arrivals at the farmers' market. Chop the bulbs and the peeled, tender parts of the stalk for a very fresh-tasting burst of garlic flavor.
  • 2 to 4 spring onions, depending on size
  • 2 baby leeks, rinsed
  • 4 scallions
  • Kosher salt
  • 2 cups pearl couscous
  • 2 Tbsp. extra-virgin olive oil
  • 1 or 2 stalks green garlic (depending on size and potency), chopped
  • Freshly ground black pepper
  • 1 cup Watercress Dressing (see separate recipe), plus more as needed
  • 2 handfuls of frisée, torn into bite-size pieces, or other young greens, such as baby spinach
  • 1/2 cup raw cashews, toasted and roughly chopped

    Trim the spring onions, leeks and scallions and separate the white parts from the tender greens. Discard any tough outer green leaves. Chop the white parts, and thinly slice the tender green parts on the diagonal. Reserve the white and green parts separately.

    Bring a large pot of salted water to a boil. Meanwhile, pour the couscous into a dry 9- or 10-inch skillet set over medium heat and toast, stirring often, for about 6 minutes, until light golden brown. Remove from the heat.

    Tip the couscous into the boiling water (set the skillet aside) and cook for about 8 minutes, until tender but not mushy. Drain in a colander and spread out on a sheet pan to cool completely, then transfer to a wide bowl.

    Heat the olive oil in the skillet over medium heat and sauté the chopped white parts of the spring onions, leeks and scallions and the green garlic, stirring, for several minutes, until softened but still slightly crisp; do not allow to brown. Remove from the heat and stir into the cooled couscous. Season to taste with salt and pepper. Let cool.

    Just before serving, add half of the dressing to the couscous and toss. Add the frisée and sliced spring onion, leek and scallion greens and toss again, adding more dressing if needed (the couscous soaks it up as it stands). Add the cashews and toss again, adjust the seasoning with salt and pepper, and serve.

    Excerpted from Saladish by Ilene Rosen (Artisan Books). Copyright © 2018. Photographs by Joseph De Leo.

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