Roasted Radishes with Toasted Couscous & Radish Top Pesto

Prep Time: 5 minutes
Total Time: 25 minutes
Servings: 2–3

Why This Recipe Exists (And Why I Love It)

This recipe came together, of all places, while camping. I’ve always loved pushing myself in the kitchen—even if that kitchen happens to be outdoors over an open flame. I’d been seeing roasted radishes pop up on a few food blogs and figured it was finally time to try them out myself. And what better place to experiment than a campground with a bounty of homegrown radishes and a cast iron Dutch oven?

Instead of the usual hot dogs or s’mores, I went full garden-to-campfire: halved radishes roasting over hot coals, pearl couscous toasting to golden perfection, and a zippy radish top pesto I’d prepped earlier. Minimal ingredients, maximum flavor—and shockingly quick once the fire was lit.

The result was surprisingly light, deeply flavorful, and finished with a bright squeeze of lemon. Whether you're at a campsite or just hangry on a weeknight, this is one of those back-pocket meals that delivers way beyond its ingredient list.

Why You’ll Love This Recipe

• Comes together in under 30 minutes (even faster with pre-made pesto!)
• Zero-waste: uses both radishes and their leafy tops
• Healthy, fresh, and packed with flavor
• Only a handful of ingredients

Ingredients

From the Palate Patch Garden

Radishes

Main Dish

• 2 tbsp olive oil
• 9–12 medium to large radishes
• Salt and pepper
• 1 cup quick-cooking pearl couscous
• 1½ cups chicken stock (or veggie/mushroom stock)
• ¼ cup radish top pesto (see below)
• ¼ cup crumbled feta (goat’s milk preferred)
• 1 lemon

Radish Top Pesto (Makes ~1 cup)

• ½ cup pine nuts 
• 1 small garlic clove
• ¼ tsp sea salt
• Fresh ground pepper
• 2 tbsp fresh lemon juice
• 1 cup radish greens
• 1 cup fresh basil leaves
• ¼–⅓ cup extra-virgin olive oil
• ¼ cup grated Parmesan cheese (optional)

Instructions

Step 1: Make or Thaw the Pesto

If you're using frozen pesto, remove it from the freezer to thaw. Otherwise, make the pesto:

1. In a food processor, pulse together pine nuts, garlic, radish greens, basil, lemon juice salt, and pepper until combined.
   
2. With processor running, drizzle in olive oil until smooth.
3. Add Parmesan (if using) and pulse again. Adjust oil to desired consistency.

Step 2: Roast the Radishes

1. Preheat oven to 450°F.
2. Rinse and dry radishes. Trim and reserve tops for pesto.
3. Halve radishes lengthwise (leave root ends on—they get crispy!). 
4. Toss with olive oil, salt, and pepper. Spread cut-side down on a parchment-lined baking sheet.
5. Roast for 10–12 minutes, until golden but still firm. 

Step 3: Toast the Couscous

1. In a medium saucepan (or Dutch oven), heat 2 tbsp olive oil over medium-high heat. 
   
2. Add couscous and toast, stirring, until golden (about 5 minutes).
3. Carefully pour in chicken stock, reduce heat to low, cover, and simmer until liquid is absorbed (about 10 minutes). Remove from heat.

Step 4: Assemble

1. Spoon couscous into bowls.
2. Top with roasted radishes.
3. Squeeze lemon juice over everything.
4. Sprinkle with crumbled feta.
5. Add spoonfuls of radish top pesto (about 3 tbsp per serving) around the edge or swirl into couscous.

Notes & Tips

• Make it vegetarian: Swap the chicken stock for veggie or mushroom broth.
• Make it dairy-free: Skip the feta and parmesan.
• Swap the nuts: Pepitas, almonds, or walnuts can replace pine nuts in the pesto.
• Make ahead: Freeze pesto for up to 3 months; just thaw and stir in a little extra olive oil to loosen.
• Prefer more crunch? Roast radishes 9–10 minutes.

Serving Suggestions

• Pairs beautifully with a crisp sauvignon blanc
• Add a hunk of crusty sourdough bread (or try slathering on leftover roasted radish butter—just mash a few roasted radishes into ¼ cup room-temp butter with sea salt)
  

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave for a quick, nourishing lunch or post-yoga dinner.

FAQs

Can I make this dairy-free?
Yes! Just omit the feta and/or parmesan.

Can I make this vegetarian?
Absolutely. Use vegetable or mushroom stock in place of chicken stock.

Roasted radishes on the trail or at the table—wherever you make it, I hope it pleases your palate.

Your Turn!

Made this recipe? I’d love to hear how it went! Drop a comment below. Roasted radishes on the trail or at the table—wherever you make it, I hope it pleases your palate!