Instructions: In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add couscous and cook just until tender to bite, about 6 minutes (10 for orzo). Drain and rinse under cold running water until cool.

Meanwhile, in a large bowl, mix vinegar and olive oil. Add couscous, radicchio, pistachios, parsley, and preserved lemon. Mix gently to coat, adding salt and pepper to taste.

This recipe yields 8 to 10 servings.

Comments: Israeli couscous, sometimes called "pearl couscous" or "toasted pea pasta," is a small, ball-shaped pasta available in some supermarkets and natural-food stores and in Middle Eastern markets; you can also order it from the Pasta Shop (888/952-4005). If you cant find it, use orzo pasta instead. Preserved lemons are available in some well-stocked supermarkets and in stores that sell Middle Eastern ingredients. You can make this salad up to 4 hours ahead; cover and chill.

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