6 Meals You Can Finally Make Now That Winter's Over
Long stalks of green garlic are one of the earliest arrivals each spring at the farmers' market—and they add a mellow, gentle spice to this verdant couscous dish from Ilene Rosen's new Saladish. Along with green garlic, there is a smattering of other seasonal members of the allium family: spring onions, leeks and scallions. You sauté them all in olive oil until they're soft and then stir them into cooked pearl couscous and dress with a zippy watercress dressing for a hybrid pasta-salad bowl that's unexpected—and delicious.
Get the recipe: Couscous and Spring Allium Mix