COUSCOUS AND SPRING ALLIUM MIX

❚ 2 to 4 spring onions, depending on size

❚ 2 baby leeks, rinsed

❚ 4 scallions

❚ Kosher salt

❚ 2 cups (500 ml) pearl couscous

❚ 2 tbsp. (30 ml) extra-virgin olive oil

❚ 1 or 2 stalks green garlic (depending on size and potency), chopped

❚ Freshly ground black pepper

❚ 1 cup (250 ml) Watercress Dressing (recipe follows), plus more as needed

❚ 2 handfuls of frisée, torn into bite-size pieces, or other young greens, such as baby spinach

❚ ½ cup (125 ml) raw cashews, toasted and roughly chopped

1. 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.

2. Bring a large pot of salted water to a boil. Meanwhile, pour the couscous into a dry 9- or 10-inch (23- or 25-cm) skillet set over medium heat and toast, stirring often, for about 6 minutes, until light golden brown. Remove from the heat.

3. 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.

4. 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.

5. 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. Serves:6to8

WATERCRESS DRESSING

❚ 1 bunch of watercress ❚ 1 tbsp. (15 ml) Dijon mustard

❚ 2 tbsp. (30 ml) white wine vinegar

❚ ¾ cup (175 ml) flavourless vegetable oil

❚ Kosher salt and freshly ground black pepper

1. Cut the lower stems off the watercress. Rinse and dry the leafy tops and remove and discard any thicker stems. Put in the bowl of a food processor or in a blender and pulse until finely chopped, scraping down the sides as needed. Add the mustard and vinegar and pulse to combine. With the motor running, drizzle in the oil, processing until the dressing is smooth. Season to taste with salt and pepper. Leftover dressing can be used as a dip for crudités. It will keep for several days in the refrigerator. Makes about 1 ½ cups (375 ml)