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 ...

Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; add to chicken, marinate for at least 2 hours. Heat 1 tablespoon oil in a sauté pan over medium heat. Add couscous ...

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 ...

Heat the olive oil until it is almost smoking in a small pot over medium-high heat and toast the couscous until light golden brown. Cover with hot stock, bring to a boil, and cook until al dente, 5 to ...

Melt 1 tablespoon Earth Balance in a saucepan over medium-low eat. Add the pine nuts and stir until golden brown. Transfer to a small bowl. Melt remaining 2 tablespoons of Earth Balance in the same ...

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 ...

This recipe originally appeared on The Nosher. Israeli couscous, known in Israel as ptitim, which means “flakes” in Hebrew, is a pearl-shaped, pasta-like product with a delicious toasted wheat flavor.

There are days when you feel like eating rice, and others where pasta or potatoes are the starch that your body seems to be craving. But sometimes, you want something in between. I keep couscous in my ...