Photo: Joseph De Leo

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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