They poach chicken breasts in chicken stock, make a quick shrimp broth with the crustaceans’ shells and use it in shrimp risotto, and include beef stock as a component in beef stew. For traditional ...

Add the couscous and cook, stirring to coat in the oil, until lightly browned in spots, about 2 minutes. Add the carrots, carrot juice, coriander and salt, and bring to a boil. Reduce the heat to ...

The large pearl couscous ... Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold.

A succulent and fresh recipe made with pearl couscous, which is larger than regular ... Sprinkle with parsley and serve hot. Recipe and picture from One-Dish Vegan Revised and Expanded Edition ...

Transfer warm nuts to a bowl and toss with 1 tablespoon walnut oil and a generous pinch of salt. Cook couscous according to package instructions, but season cooking water with ¾ teaspoon salt and ...