Most traditional Israeli chopped salad recipes include raw diced onions. I find that raw onions are too pungent and have a way of overpowering the other veggies in this salad. Instead, I like to ...

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 ...

Set roasted chickpeas aside. In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives. Make the dressing: Whisk together olive brine, 3 tablespoons olive oil, lemon juice ...

Couscous is a wonderful base for a salad, so when it comes to clearing out the fridge team it with what you find: tomatoes, celery, olives, herbs . . . To make it more substantial add fried ...

The large pearl couscous, also known as Israeli couscous or giant couscous, is actually made from small balls of pasta. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a ...

Israeli couscous, pronounced KOOS-koos, has a history that speaks to both politics and palate. In the years immediately following the creation of modern Israel, the infant state was flooded with ...

Israeli couscous is a pasta shaped like rice or small balls. It features in a lot of cafes and restaurants nowadays and is easy to find and cook. However if you don’t have it on hand, you can ...