Creamy Pearl Couscous with Shallot, Fennel, and Radicchio

Ingredients

• 3 1/2 Tbs. olive oil
• divided
• 13 cup finely chopped shallots
• plus 2 cups diced shallots
• 1 1/2 cups coarsely chopped radicchio (4 oz.)
• 13 cup finely chopped fresh fennel
• plus 1 cup diced fresh fennel
• plus 2 Tbs. chopped fennel fronds
• 2 Tbs. white balsamic vinegar
• 1 1/4 cups low-sodium vegetable broth
• 3/4 cup dry white vermouth
• 1 1/2 tsp. fennel seeds
• coarsely crushed
• 1 13 cups pearl or Israeli couscous
• 1/2 cup grated Parmesan cheese (1 1/2 oz.)

Instructions

1. Heat 1 1/2 Tbs.
2. oil in skillet over medium heat.
3. Add 1/3 cup chopped shallots, and saute 2 minutes.
4. Transfer to bowl; add radicchio, 1/3 cup chopped fennel, and vinegar.
5. Set aside.
6. Combine broth, vermouth, and 1 cup water in large measuring cup.
7. Set aside.
8. Heat remaining 2 Tbs.
9. oil in large saucepan over medium heat.
10. Add 2 cups diced shallots, 1 cup diced fennel, and fennel seeds.
11. Saute 4 minutes, or until vegetables begin to soften.
12. Add couscous to saucepan.
13. Cook and stir 2 minutes (couscous will stick to pan bottom).
14. Add broth mixture.
15. Increase heat to medium-high, and bring to a boil.
16. Reduce heat to medium-low.
17. Cook, uncovered, 8 to 9 minutes, or until couscous is creamy, stirring occasionally.
18. Mix in 1 Tbs.
19. chopped fennel fronds and Parmesan.
20. Season with salt and pepper, if desired.
21. Serve topped with radicchio mixture and garnished with remaining 1 Tbs.
22. fennel fronds.