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Meatless Monday - Roasted Tomato and Couscous Salad

Itā€™s tomato season. Tomatoes are my favorite vegetable or fruit or whatever they are, I have read that they are technically a fruit but we seem to treat them like vegetables so they are thought to be veggies. Whatever, they are delicious.

I roasted the veggies in the oven but Iā€™m sure they would also be delicious grilled if you have one. Just keep an eye on them so you donā€™t over cook the veggies. A little char is nice, overcooked ruins the flavors in my opinion.

This salad is served warm but itā€™s also great cold so you should make enough for leftovers.



INGREDIENTS:

1 cup  couscous (or other small pasta or grain) cooked according to package directions
2 tablespoons olive oil
Roasted Tomatoes
1/2 head radicchio
1/4 thinly sliced small red onion
Shaved ricotta salata (or similar semi-hard cheese)
Chopped toasted almonds
Fresh parsley and oregano leaves

INSTRUCTIONS:

Cook 1 cup couscous according to package directions; toss with 2 tablespoons olive oil. Preheat your broiler.

While couscous is cooking place tomatoes on a cookie sheet and drizzle with a little olive oil and roll around to coat and place in the broiler. Brush 1/2 head radicchio with oil then place on the cookie sheet with the tomatoes, turning the radicchio occasionally, until lightly charred, 5ā€“8 minutes. Let cool; coarsely chop. Toss with tomatoes, 1/4 thinly sliced small red onion, and couscous.  Serve topped with shaved ricotta salata, chopped toasted almonds, and fresh parsley and oregano leaves.

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