Eggplant season is swiftly approaching! This purple produce is not only delicious but also has healthy fiber, potassium and a variety of vitamins. It is great for frying, roasting, grilling, baking ...

Have you evert tried Israeli couscous? Despite the name in English, it is not a type of couscous. In Hebrew it's called ptitim (flakes) and basically, it's toasted pasta in tiny balls. The origin of ...

Israeli couscous adds heft to this Mediterranean salad, a chunkier take on tabbouleh. Serve it on its own for a vegetarian lunch, but it also works well as a side for fish or grilled chicken. Slice ...

Heat 1 tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add water and salt to ...

Even if you don’t like traditional couscous — the texture can be too fine for some people, plus it’s easy to overcook — you should check out Israeli couscous, the pearl-like pasta that has much more ...

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook 2 to 3 minutes longer, until ...

Ruth Reichl's recipe for Israeli Couscous with Mixed Mushrooms from Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen. Serves 6 as a side dish. 3 tablespoons unsalted butter 1 ...

This is a great dish to serve for summer get-togethers. It's filled with crisp veggies fresh herbs, it's easy to prepare and it can be made ahead. Serve it warm or at room temperature.

Add Yahoo as a preferred source to see more of our stories on Google. Whoever said cooking was hard never tried this lightning-fast recipe. The fussiest part is boiling the couscous; the rest is just ...