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.

Couscous 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 ...

A salad recipe that I tore out of the Food Network Magazine ... Yes, the ingredient list looks a little long (but it really isn’t). Yes, Israeli couscous sounds exotic (but it really isn’t).

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 ...

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.

1/3 cup basil, washed and chopped. 1 cup arugula, washed and chopped. ¼ cup white wine or sherry vinegar. Heat 1 tablespoon of the olive oil over medium-high heat in a medium saucepan and add the ...