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The adventures of Lori Buff, a studio potter and teacher, as she makes ceramic art and enjoys life with friends, family and some dogs. Travel and other interesting stuff is also discussed.
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Meatless Monday - Roasted Tomato and Couscous Salad
Itās 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 Iām sure they would also be delicious grilled if you have one. Just keep an eye on them so you donāt over cook the veggies. A little char is nice, overcooked ruins the flavors in my opinion.
This salad is served warm but itās 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, 5ā8 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.
Check out the gallery page - Future Relics Gallery by Lori Buff
I roasted the veggies in the oven but Iām sure they would also be delicious grilled if you have one. Just keep an eye on them so you donāt over cook the veggies. A little char is nice, overcooked ruins the flavors in my opinion.
This salad is served warm but itās 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, 5ā8 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.
Check out the gallery page - Future Relics Gallery by Lori Buff
Comments
so simple, yet sounds delicious
ReplyDeleteand so pretty!
ReplyDelete