Coucous with kohlrabi and chermoula dressing

• 1-2 teaspoons minced garlic
• 3 tablespoons olive oil
• 2 tablespoons minced cilantro
• 2-3 cups cooked couscous, cooled to warm temperature
• 2 tablespoons minced fresh parsley
• 2 cups peeled, diced kohlrabi
• 1 teaspoon paprika
• 1/2 cup diced radishes
• 1/2 teaspoon ground cumin
• 16 kalamata or oil-cured imported black olives, chopped (optional)
• 3 tablespoons fresh lemon juice
• 1/2 cup crumbled feta cheese (optional)

Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC