Pearl Couscous with Radishes and Watercress

Name: Pearl Couscous with Radishes and Watercress
Ingredients: 1/4 cup, extra-virgin olive oil; 2 cups pearl, couscous; 2 1/2 cups, water; , Salt and pepper; 3 tablespoons, sherry vinegar; 1 teaspoon, Dijon mustard; 1 teaspoon, smoked paprika; 1/4 teaspoon, sugar; 2 ounces (2 cups), watercress, torn into bite-sized pieces; 6 , scallions, sliced thin; 6 , radishes, trimmed and sliced thin, then sliced into matchsticks; 1 1/2 cups, parsley, coarsely chopped; 1/2 cup, walnuts, toasted and roughly chopped; 4 ounces, goat cheese, crumbled (1 cup)

Side Dishes
Pasta
Vegetables
Vegetarian
Salads
Easter

By Erin McMurrer ･ Appears in Cook's Illustrated July/August 2015

These pasta pearls can revitalize a picnic salad—but first you have to cook them right.

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

SERVES 6

TIME 1¼ hours

Pearl Couscous with Radishes and Watercress

A cookbook recipe exclusively for All-Access members from The Complete Summer Cookbook

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