Israeli Couscous and Tomato Salad
A Mediterranean-inspired salad featuring Israeli couscous, grilled tomatoes, and radicchio, topped with ricotta salata, almonds, and fresh herbs. Perfect for a light summer meal or side dish.
4 servings
25 min
Ingredients
- •1 cup Israeli couscous
- •2 tablespoons olive oil
- •2 cups Grilled Tomatoes
- •½ head radicchio
- •¼ whole red onion
- •1 teaspoon Salt
- •½ teaspoon Pepper
- •½ cup ricotta salata
- •¼ cup toasted almonds
- •¼ cup fresh herbs
Cooking Instructions
- 1.
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.
25 min