Use any cooked grain or other small pasta for this bittersweet number.
Recipe information
Yield
4 Servings
Ingredients
1
cup Israeli couscous
2
tablespoons olive oil, plus more for brushing
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)
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Preparation
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.
Nutrition Per Serving
Calories (kcal) 370
Fat (g) 19
Sodium (mg) 134
Carbohydrates (g) 41
Dietary Fiber (g) 4
Total Sugars (g) 4
Protein (g) 8
Saturated Fat (g) 3
Cholesterol (mg) 6