Search This Blog

Sunday, March 25, 2012

White Bean Israeli Couscous Salad with Roasted Radicchio and Asparagus

This was a super simple and delicious meal. Wash and cut a bunch of asparagus and a half head of radicchio. If you don't like the bitterness of radicchio you can soak it in water for a bit after you cut it. Lay the vegetables on a baking sheet and drizzle with olive oil. Sprinkle with grated Parmesan and salt and pepper. Roast for 15 to 20 minutes at about 400 until somewhat browned. Meanwhile cook 2-3 servings of Israeli couscous according to package directions. Combine the vegetables with the couscous and a drained and rinsed can of white beans. Sprinkle some lemon juice, Parmesan and salt and pepper as desired on top. Enjoy!


  1. This seems like a great dish and quite simple too!! Thanks for sharing :)

  2. This was good, I was kind of surprised how well everything went together. The white beans were nice and simple, and I liked that the asparagus kept their texture.