Couscous Salad with Radicchio and Pistachios

Couscous Salad with Radicchio and Pistachios Recipe
James Carrier
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.


Makes 8 to 10 servings

Recipe from


Nutritional Information

Calories 250
Caloriesfromfat 27 %
Protein 7.5 g
Fat 7.6 g
Satfat 1.1 g
Carbohydrate 38 g
Fiber 2.6 g
Sodium 244 mg
Cholesterol 0.0 mg


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


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.

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.

December 2002
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