1 bunch Red Dog hakurei turnips with greens
1 cup Israeli couscous
1 garlic clove, minced
Pinch red chili flakes, optional
¼ cup chopped red onion
Juice from half a lemon
4-5 tablespoons sunflower oil, or another mildly flavored oil
Salt and pepper to taste
1 tablespoon fresh mint leaves

Preheat oven to 425 degrees.

Trim turnips from greens, leaving a small stub of the stems attached. Halve each turnip, keeping the long tails intact. Finely chop the greens. Toss the turnips with 1-2 tablespoons of oil. Add pinches of salt and pepper, and the optional chili flakes. Place flat side down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of sunflower oil, and salt and pepper to taste. Serve with the roasted radishes on top. Sprinkle mint leaves over the dish as a garnish.