Caitlin Bensel
Yield
Serves 4 (serving size: 1 cup)

Searing the radicchio until lightly charred helps to mellow its bitter edge and adds an entirely new dimension of flavor to the couscous mixture. We love the look and sweetness of golden raisins; you can also use regular raisins or dried cherries.

How to Make It

Step 1

Bring water to a boil in a small saucepan; stir in uncooked whole-wheat Israeli couscous and golden raisins. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Place couscous mixture in a bowl.

Step 2

Heat extra-virgin olive oil in a cast-iron skillet over medium-high. Add radicchio, cut lengthwise into quarters, to pan; cook 5 minutes, turning to brown on all sides. Remove from pan; finely chop. Add radicchio, finely grated Parmesan cheese, extra-virgin olive oil, apple cider vinegar, kosher salt, and black pepper to couscous mixture; toss.

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