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James Carrier Photo by: James Carrier

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.

Sunset DECEMBER 2002

  • Yield: Makes 8 to 10 servings


  • 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.

Nutritional Information

Amount per serving
  • 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

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Couscous Salad with Radicchio and Pistachios Recipe