Pearl Couscous with Feta and Raddichio

Photo: JRMillman

I copied this recipe from the June 2013 issue of Real Simple.

Yield: 8 servings
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  • 1 1/2 cup(s) Pearl Couscous
  • 1/2 head(s) Chopped Raddichio
  • 3/4 cup(s) Crumbled Feta
  • 6 tablespoon(s) Olive Oil
  • 2 tablespoon(s) White Wine Vinegar
  • Black Pepper
  • Salt
  • 3/4 cup(s) Fresh Basil Leaves Torn


  1. 1) Cook 1 1/2 cups pearl couscous in a large pot of boiling salted water until tender, 8-10 minutes; drain and let cool.
  2. 2) Toss with 1/2 head chopped radicchio, 3/4 cup crumbled feta, 6 tbsp olive oil, and 2 tbsp white wine vinegar. Season with salt and black pepper.
  3. 3) Refrigerate for up to 8 hours.
  4. 4) Just before serving, toss with 3/4 cup torn fresh basil leaves.
May 2013

This recipe is a personal recipe added by JRMillman and has not been tested or endorsed by MyRecipes.

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