Sometimes there is nothing better on a warm summer night than firing up the grill to cook some fresh summer veggies. Unfortunately, I live in a small Manhattan apartment with no outdoor space, so a grill is a luxury I don’t always have access to. So whenever I’m on vacation and there is a grill on premises, I try to take advantage of it as much as possible. I’ll stock up on fresh local corn, summer squash, and fresh local tomatoes right off the vine. Toss them with a little olive oil, salt and pepper, throw them on the grill and within 10 minutes you have the perfect, healthy side dish.
With the wealth of fresh-from-the-garden veggies available, I like to look for ways to make them the main event. Tomatoes are so versatile and cook so quickly, they’re perfect to toss into any pasta or salad to make a quick, healthy meal. We’ve been particularly lucky this year with the tomato crop – and I’ve been eating the cherry tomatoes I’ve gotten from the farmers market like candy. Even though they’re good plain as is, they’re even better charred on the grill. This recipe is so easy, takes less than 15 minutes and can be as satisfying as a main as it is as a side.
Israeli couscous is one of my favorite staples in the pantry, and it’s often my go to for a quick, weeknight dinner. It cooks in less than 10 minutes, and can hold up to really strong flavors like bitter radicchio and sweet cherry tomatoes. Feel free to sub in whatever fresh veggies you have in your fridge in this recipe. It’s incredibly versatile and whatever you toss into this salad will be so delicious, you’re taste testers will never realize how easy it was.
Israeli Couscous and Grilled Tomato Salad
Adapted from Bon Appetite
- 1 cup Israeli couscous
- 4 tablespoons extra virgin olive oil, plus more for brushing
- 2 pints ripe cherry tomatoes
- 1/2 head of radicchio
- 1/4 medium red onion, thinly sliced
- Salt and freshly ground pepper to taste
- 1/2 cup crumbled feta cheese
- 3 tablespoons almonds, toasted and roughly chopped
- 1/4 cup fresh flat-leaf parsley
Cook Israeli couscous according to package directions and toss with 2 tablespoons olive oil. Meanwhile, prepare grilled tomatoes.
Coat cherry tomatoes with 2 tablespoons and season with salt and pepper to taste. Place the tomatoes in a grill basket, and grill over high heat, turning occasionally, until they are charred and blistered (about 3 minutes). Transfer to a plate to cool.
Brush the radicchio with olive oil, and grill over high heat, turning occasionally, until lightly charred (about 5-8 minutes). Transfer to a plate to cool, and roughly chop.
Toss the couscous with the charred tomatoes, chopped radicchio, red onion, feta, almonds and flat-leaf parsley. Season with salt and pepper to taste. Serve at room temperature.