This Couscous, herbs, and tomato salad with scallops is an incredibly refreshing meal that is also full of flavor. The ...

Even if you've never heard of a couscoussier, you can probably guess what it's used to make by the name alone—and you would be right. It looks like a double boiler, functions like a steamer, and is a ...

When it comes to cooking a "starch" for your meal, there are few sides easier to make than couscous. It's simple, versatile and incredibly fast to cook-it's ready in just 5 minutes! I made a lot of ...

1. Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside. 2. Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red ...

1 cup plain dried quick-cooking couscous 12 ounces asparagus, tough ends removed 2 medium tomatoes, peeled, seeded and cut into 1/3 -inch dice (about 1 cup diced; see cook's notes) Finely grated zest ...

Looking to add more flavor and keep salmon fillets moist, I sautéed them on a bed of creamy spinach and seasoned them with ...

If you can’t cook, soak. That’s what I’ve started doing when I want to prepare grains without raising the temperature — the stove’s, the kitchen’s or mine. It’s not a new idea. The technique goes back ...

1. Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside. 2. Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red ...

Couscous is the memory of home. To hear transplanted North Africans describe the way the grains are hand-rolled, then steamed and dried once, twice, three times, is to get a sense of how important a ...

Israeli couscous (KOOS-koos) has a history that speaks to both politics and palate. In the years immediately following the creation of modern Israel, the infant state was flooded with immigrants whose ...