Perfect as a side dish for summer cookouts or a light dinner, couscous salad is a delicious, easily customizable meal that's ...

Directions. In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes.

Add couscous, and cover; reduce heat to medium low, and cook until water is absorbed, about 10 minutes. Remove from heat, and let stand, covered, 3 minutes. Fluff with a fork, and transfer to a ...

3) Make the Couscous: In a saucepan, bring broth, turmeric, garlic, and olive oil to a boil. 4) Stir in couscous, cover, and remove from heat. Let sit 5 minutes.

Prepare couscous according to instructions on package and keep warm. In a large pot, bring 3 gallons salted water to a boil over high heat. Kill each lobster by plunging a knife in at base of head.

The spice-infused oil seasons the couscous and bastes the vegetables, while a leafy gremolata provides freshness and garnishes the platter. Roasted chickpeas are an optional addition and a source ...

Add the couscous and cook, stirring often, until it begins to brown. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then ...

My mother-in-law, Frances Gillis, had a salad that I loved in the summer. It was simply chopped tomatoes, cucumber and ...

In a small pot, bring 1 cup of water to a boil. Stir in the couscous and 1 teaspoon of salt. Remove from the heat, cover, and let sit for 5 minutes. Add 1 teaspoon of oil and fluff with a fork ...