Heat a medium saucepan over medium-high heat. Add the couscous and cook, stirring, until it smells nutty, 3 to 5 minutes. Add 3 cups water and the remaining 1 teaspoon salt, and bring to a boil.

If regular couscous leaves you hungry, try Israeli couscous, a larger variety of this type of pasta. This vegan salad recipe features toasted couscous, fresh herbs, olives, and sun-dried tomatoes.

1. In a large skillet over medium-high heat, heat the oil until it shimmers. Add the green beans, red pepper, salt, and black pepper. Cook, stirring occasionally, for 3 minutes, or until the beans ...

Next to colorful bowls of three-bean salad and over-the-top BLT pasta salad, you may be eager to add a fresh, new salad recipe to your lineup of summer favorites. Better yet, if you're up for building ...

In a large bowl combine the couscous, tomatoes, celery, onion, olives, basil and dill. Heat a frying pan to a high heat. Cook the halloumi for 30 seconds each side until golden.