Israeli Couscous and Tomato Salad

By garciamoss

Ingredients

• 1 cup Israeli couscous
• 2 tablespoons olive oil, plus more for brushing
• Grilled Tomatoes
• 1/2 head of radicchio
• 1/4 small red onion, thinly sliced
• Kosher salt and freshly ground black pepper
• Shaved ricotta salata, chopped toasted almonds, fresh flat-leaf parsley leaves, and fresh oregano leaves (for serving)

Preparation

Step 1

Cook Israeli couscous according to package directions; toss with 2 Tbsp. oil. Meanwhile, prepare grilled tomatoes.
Brush radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5–8 minutes. Let cool; coarsely chop. Toss with tomatoes, onion, and couscous; season with salt and pepper. Serve topped with ricotta, almonds, and parsley and oregano leaves.