Ingredients

　　1 cup Israeli couscous (or other small pasta or grain) according to package directions

　　2 tablespoons olive oil

　　Grilled Tomatoes

　　1/2 head radicchio

　　1/4 thinly sliced small red onion

　　Salt

　　Pepper

　　Shaved ricotta salata

　　Chopped toasted almonds

　　Fresh parsley and oregano leaves

　　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.