Go Back Email Link
–+ servings
Print recipe

Italian Radicchio Boats

Radicchio leaves filled with Pearl Couscous, Pear, Gorgonzola and Walnuts
Prep Time10 minutes
Cooking Time10 minutes
Total Time20 minutes
Course: Starter
Keyword: couscous salad, italian starter, pearl couscous, radicchio
Author: Annely
Servings: 4

Adjust servings here:

Equipment

  • Mixing bowl
  • chopping board
  • cooking pot
  • thin sieve

Ingredients
 

  • 90 grams pearl couscous*
  • 1 pear
  • 1 radicchio (1) to sear
  • 1 radicchio (2) for boats
  • 5 walnuts
  • 100 grams gorgonzola cheese

VINAIGRETTE

  • 1 tsp olive oil
  • 2 tsp white wine vinegar
  • 1 tbsp pear marmalade**
  • 1 tsp fresh thyme
  • salt & pepper

OPTIONAL

  • balsamic glaze

Instructions

  • Cook the pearl couscous for 7 - 8 minutes. Rinse the couscous with cold water to cool down.
  • Wash and cut radicchio (1) into small strips.
  • Clean and dice the pear into small cubes. Add it to the bowl with the couscous.
  • Heat a frying pan over medium-high heat, add olive oil and sear the radicchio strips for a few minutes. Set aside on a plate to cool.
  • Add the couscous to a bowl. Add the seared radicchio to the bowl.
  • Add the marmalade to the bowl and mix everything together.
  • Make the vinaigrette by combining olive oil, balsamic vinegar, thyme, pear marmalade, salt and pepper. Mix.
  • Add the vinaigrette to the bowl with the couscous. Use a spoon to mix everything together.
  • Wash the radicchio (2). Slice off a small part of the stem to make it easier to remove the leaves. Use a knife to cut away a small section of the stem.
  • Add the radicchio leaves to a plate, using two leaves per plate. Create small "boats" by placing the leaves in opposite directions on top of each other.
  • Use a spoon to scoop a couple of spoons of the couscous mixture into the boats.
  • Use a teaspoon to cut the gorgonzola into small chunks. Add the gorgonzola on top of the couscous mixture.
  • Crumble the walnuts with your hands or use a knife and cutting board to chop them into small pieces. Sprinkle the crumbled walnuts on top of the boats.
  • OPTIONAL: Drizzle balsamic glaze over the dish or add a little extra vinaigrette on top.

Notes

*I used pearl couscous for this recipe, but you can use regular couscous if you're unable to find pearl couscous. Just adjust the cooking time according to the package instructions.
**I used pear marmalade to add sweetness to the vinaigrette, but you can use fig marmalade (or just honey) as an alternative.