1 1/12 cups pearl couscous (also called Israeli couscous)
kosher salt and black pepper
1 head radicchio, chopped
3/4 cup crumbled Feta
6 tablespoons olive oil
2 tablespoons white wine vinegar
3/4 cup torn fresh basil leaves
Sat fat 4g
How to Make It
Cook the couscous in a large pot of boiling salted water until tender, 8 to 10 minutes; drain and let cool. Toss with the radicchio, Feta, oil, and vinegar. Season with ½ teaspoon each salt and pepper. Refrigerate for up to 8 hours. Just before serving, toss with the basil.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.