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Couscous Salad with Radicchio and Pistachios

James Carrier
Yield 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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.