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.

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.

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 ...

12 million views on X. The post got more than 12 million views and thousands of retweets and likes. At Yale, the years-old, popular "Israeli couscous salad with spinach and tomatoes," has been ...

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.

4 tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces; 1 medium yellow onion, chopped; Kosher salt and ground black pepper; 3 medium garlic cloves, thinly sliced ...

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 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 ...

Meanwhile, prepare couscous: In a small pot, toast grains over medium until nutty but still pale, 1 minute. Transfer to a medium bowl. Set clean pot over medium heat and add 1½ cups water, ...