6 Meals You Can Finally Make Now That Winter's Over
Early spring ingredients and fresh flavors—it's about time!
By Lynn Andriani
The Sweetest Way to Eat All the Spring Onions
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
Published 03/06/2018