Ingredients

• 1 tablespoon safflower or grapeseed oil
• 1/2 cup whole-wheat pearl couscous
• Kosher salt
• 1/4 cup apple cider vinegar
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 1/3 cup safflower or grapeseed oil
• 1 large Gala apple, cored and cut into 1/4-to- 1/2-inch dice
• 1 small fennel bulb, chopped into 1/4-to- 1/2-inch pieces
• 1 cup small green seedless grapes, halved
• 3/4 cup walnut pieces, toasted
• 6 outer leaves from a large radicchio

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Instructions

1. Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool.
2. Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil.
3. Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated.
4. Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.
5. Photograph by Kana Okada