Jerusalem Artichoke and Israeli Couscous Salad with Roasted Red Onion

The only item I hadn't used yet from the last of the farmer's market (although I still have cabbage...they were really big dense heads!) are my bag of jerusalem artichokes.

I bought them with the inspiration of this salad.  I had never made jerusalem artichokes before but I do love to try new things.

This salad is a little bit more work than a salad you would throw together at the last minute.  Roasting the onion takes a while - so make sure you account for that or do it the night before.  At least you can try to make them the night before...they smell so warm and delicious you might not be able to wait to eat them!

The original recipe called for couscous, but given that Purim is this weekend and Passover is right around the corner, I figured I'd go all out on the name play and use Israeli couscous.  That and I LOVE Israeli couscous.  I meant to steal some from my mom last time I left New Hampshire (she has an overstock right now) but I forgot and had to get some of my own.

So I'm sure some people are curious what the Jerusalem artichokes tasted like. I would say the best way to describe them would be a cross between carrots and potatoes.  I liked them, but they were a little bitter for my taste.  I'm curious to look for other ways to use them if I find them at the farmer's market again.

Overall, this was a pretty tasty salad.  I think the biggest learning lesson here was how to make roasted red onions.  I feel like I could think of a lot of adaptions for them - like serving them with roasted potatoes - or just I could just enjoy them on their own.

Jerusalem Artichokes and Couscous Salad
Adapted from Salad Pride

Ingredients for each salad:
2 oz arugula (I used baby arugula blend)
1/3 cup Israeli couscous
1/4 roasted red onion (see below), finely chopped
2 small Jerusalem artichokes, sliced thin
1 tbsp balsamic vinegar
1 tbsp + 3 tbsp extra-virgin olive oil
salt and freshly ground pepper
1 squirt dijon

Instructions:
Prepare couscous as directed on package.
Heat 1 tbsp oil over medium-medium high heat.  When hot, add Jerusalem artichokes, season with salt and pepper, and fry 15 min.
Mix the dijon, balsamic vinegar and remaining olive oil and season with salt and pepper.
Layer the salad - arugula, couscous, then Jerusalem artichoke/onion mixture, and toss with vinaigrette.


Roasted Red Onion
Adjusted from epicurious

Ingredients:
1 small red onion halved through root end, then cut into 3/4-inch-wide wedges with some of core attached to each

1 tbsp butter, melted

¼  teaspoons dried rosemary

¼ teaspoons coarse salt

1/8 teaspoon ground black pepper

2 tsp red wine vinegar

Instructions:

Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F. Line a large baking sheet with foil; butter foil generously. Arrange onion wedges cut side down on prepared sheets. Brush onions with melted butter. Mix thyme, salt, and pepper in small bowl; sprinkle over onions. Drizzle with vinegar. Cover baking sheet tightly with foil. Roast onions 20 minutes on top shelf. Move baking sheet from top to bottom and continue to roast until bottoms of onion wedges are brown, about 20 minutes longer. Remove foil. Using spatula, turn onion wedges over; cover with foil and roast until bottoms of onions are brown and edges are slightly crisp, reversing position of baking sheet after 5 minutes, about 15 minutes total. (Can be prepared 1 day ahead. Refrigerate onions on sheets, covered. Rewarm uncovered in 350°F oven until heated through, about 15 minutes.)