Step 1

Cook Israeli couscous according to package directions; toss with 2 Tbsp. oil. Meanwhile, prepare grilled tomatoes.

Step 2

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.