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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.
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