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 ...

Sauteed Cauliflower With Israeli Couscous. (Andre J. Jackson/Detroit Free Press/MCT) Yield: 6 servings 1 1/2 cups Israeli (pearl) couscous (see note) 1 tablespoon olive oil 4 cups fresh cauliflower ...

The grains of Israeli couscous are larger than the more common North African couscous. Israeli couscous is reminiscent of barley, yet has a totally different mouth feel. It is sometimes called "pearl" ...

1 pound Swiss chard, mustard greens, spinach or another hearty green 1 onion, chopped into small pieces 2 cloves garlic, minced Grated zest of 1 lemon (colored portion of peel) 1. Toast almonds in a ...

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If you’ve been paying attention to a guy named Michael Solomonov — the James Beard award-winning restaurant chef and owner of Zahav in Philadelphia — you already may be familiar with the nutty flavor ...

Couscous is super easy to make and an excellent base for so many different recipes. Once you learn how to make it, you’ll ...

Checkout how to make this big salad at home. What's more refreshing for lunch or dinner during summer than a huge bowl of greens, fresh, seasonal produce and a delicious homemade dressing? "Good ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to ...