Couscous Salad with Radicchio and Pistachios |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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