Name: Israeli Couscous and Tomato Salad
Ingredients: 1 cup Israeli couscous; 2 tablespoons olive oil, plus more for brushing; Grilled Tomatoes (click for recipe); ½ head of radicchio; ¼ 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)

Use any cooked grain or other small pasta for this refreshing, vibrant, and bittersweet Israeli couscous and tomato number.

Israeli Couscous and Tomato Salad

Israeli couscous

olive oil,

Tomatoes (click for recipe)

radicchio

red onion, thinly sliced

salt and black pepper

Use any cooked grain or other small pasta for this bittersweet number.

Bon Appétit

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.

Israeli Couscous and Tomato Salad

Servings: 4

Author : Alfia Muzio

Ingredients

Instructions

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