Alright, fam, picture a salad that’s basically bottled sunshine cool, snappy, and so full of life it turns any meal into a ...

To make the couscous: Bring the water, curry powder, ginger, and oil to a boil in a small saucepan. Add the couscous; remove from the heat and let stand, covered, until the water is absorbed and the ...

Couscous is usually prepared by adding boiling water, but in this main-dish salad, you can skip that step. I found that combining couscous with cool or tepid water achieves better results. The ...

Carrots are the boss of this salad. Available year-round, carrots are a salad staple, and their flavor varies depending on the season. Summer carrots are fresh, bright and grassy. They bridge ...

Writing a good recipe is an exercise in efficiency. Someone who does that particularly well is Ali Slagle, a recipe developer I've long admired. "My feeling about efficiency is that it's often ...

Preheat the oven to 400°. Pat, the lamb shanks dry with paper towels. Season the lamb on all sides with salt and pepper. Heat a heavy bottom ovenproof pan such as a Dutch oven over medium-high heat.

Instructions: Heat 1 tablespoon of the oil in a medium saucepan over medium heat; add couscous and stir. Cook until couscous becomes lightly browned, 2 to 3 minutes. Slowly add broth, stir, and bring ...

Summer gives us a bounty of fresh produce to enjoy all season long, and one of my favorite ways to incorporate summer fruit into dinner is this nectarine-couscous salad. For this light and fresh meal, ...

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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 ...

Grilled salmon with couscous salad is truly a blast of North African flavors. So vibrant and exciting! The salmon gets a ...