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.
1 1/2 cups water
3/4 cup uncooked whole-wheat Israeli couscous
1/4 cup golden raisins
1 tablespoon extra-virgin olive
1 head radicchio, cut lengthwise into quarters
2 tablespoons finely grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Added sugars 0g
Calcium 5% DV
Potassium 8% DV
How to Make It
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.
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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