Seared Prawns with Spring Roots and Artichokes

The airline has lost my bag on 3 out of the last 4 flights. I feel like I should buy a lottery ticket, because what are the odds that something like that is even possible? I am currently sitting at the airport and wondering if the bag that I just checked is going to make it… as they delayed the flight. I am thinking the odds are slim it will make it with a very tight connection to my parent’s ranch in Montana. Oh man, I need to start packing a change of clothes in my carry-on! 

At least I ate… when you are getting gorgeous summer CSA produce every Wednesday, and fly as much as I do, you find yourself coming up with dishes that have allllll the vegetables, all at once, because at my home we do not waste! I am actually quite impressed with the way this dish turned out. It’s just the right amount for two, and would be easy to double when the bunches of radishes and turnips in the CSA start to become more bountiful as the summer kicks into full swing. I hope you enjoy!


Seared Prawns with Spring Roots and Artichokes

(serves 2)


1 cup Israeli couscous

1 ⅓ cup chicken or seafood stock

8 large Tiger prawns

1 bunch radishes, halved

1 bunch salad turnips

5 green onions, sliced

5 cloves garlic, minced

¼ medium red onion, sliced thin

Splash of avocado oil (fat of choice)

1 cup marinated artichoke hearts, brine removed

1 Tbsp capers w/o brine

½ bunch parsley, stems removed and roughly chopped

Juice of one lemon


  1. Steam the couscous according to the directions (I personally pop it in the rice cooker… work smarter, not harder).

  2. Heat a wok or skillet on medium high heat and add turnips and radishes with the splash of avocado oil.

  3. After browning for 3-4 minutes, add garlic, green onions, capers, red onions, and cleaned prawns

  4. Brown another 2 minutes and add artichokes and parsley

  5. Add steamed couscous and toss to combine for a minute or two and squeeze the lemon into the pan. 

  6. Remove from heat and plate with prawns on top.