Couscous Salad with Radicchio and Pistachios
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.
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- Calories: 250
- Calories from fat: 27%
- Protein: 7.5g
- Fat: 7.6g
- Saturated fat: 1.1g
- Carbohydrate: 38g
- Fiber: 2.6g
- Sodium: 244mg
- Cholesterol: 0.0mg
- 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.
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