Israeli Couscous And Tomato Salad

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   Cook 1 cup Israeli couscous (or other small pasta or grain) according to package directions; toss with 2 tablespoons olive oil. Meanwhile, prepare Grilled Tomatoes (see recipe). Brush 1/2 head radicchio with oil; grill over high heat, turning occasionally, until lightly charred, 5-8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous; season with salt and pepper. Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.

* Per serving · 4 servings · Values may vary.

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