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Couscous Salad with Radicchio and Pistachios





Yields
Makes 8 to 10 servings

Notes: Israeli couscous, sometimes called "pearl couscous" or "toasted pea pasta," is a small, ball-shaped pasta available in some supermarkets and natural-food stores and in Middle Eastern markets. If you can't find it, use orzo pasta instead. Preserved lemons are available in some well-stocked supermarkets and in stores that sell Middle Eastern ingredients. You can make this salad up to 4 hours ahead; cover and chill.

Couscous Salad with Radicchio and Pistachios




James Carrier
 1 pound Israeli couscous or orzo pasta (see notes)
 1/4 cup balsamic vinegar
 3 tablespoons extra-virgin olive oil
 1 head (about 8 oz.) radicchio, rinsed, cored, and thinly sliced
 1/2 cup chopped shelled roasted pistachios
 1/2 cup chopped parsley
 1/4 cup minced preserved lemon
  Salt and pepper
Step 1
1

In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add couscous and cook just until tender to bite, about 6 minutes (10 for orzo). Drain and rinse under cold running water until cool.

Step 2
2

Meanwhile, in a large bowl, mix vinegar and olive oil. Add couscous, radicchio, pistachios, parsley, and preserved lemon. Mix gently to coat, adding salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 250Calories from Fat 27
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 244mg11%
Total Carbohydrate 38g13%

Dietary Fiber 2.6g11%
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.