Light and fresh, this couscous can be served hot as a side dish for any number of entrees, or at room temperature as you would any other pasta- or grain-based salad. Israeli couscous is a small, round semolina pasta resembling barley or large tapioca pearls. Traditional couscous is much smaller and is soaked rather than boiled; I prefer Israeli couscous for its uniform shape and its firm yet tender texture. Diced roasted red pepper and sweet green peas deliver a pop of color to the pearly couscous. Mildly assertive green onions balance the peas’ and pepper’s sweetness, as do tart lemon juice and its bright zest. Pine nuts, toasted to deepen their flavor, add their crunchy yet creamy texture to the mix.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?