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 ...

My favorite recipe of the summer? A salad recipe that I tore out of the Food Network Magazine months, maybe even a year, ago. I was digging around recently, looking for something easy to complete a ...

Heat 1 tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add water and salt to ...

QUESTION: What is Israeli (pearl) couscous? How is it cooked? ANSWER: If you’ve never tried Israeli couscous, it’s time to give it a whirl. You won’t be disappointed and using it is a great way to ...

Chef Alon Shaya stops by the TODAY kitchen to share five of his favorite Israeli recipes. He shows us how to make fluffy homemade pita bread, a smoky pepper and eggplant spread, quick and easy hummus, ...

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 ...

It’s easy to love basic bruschetta – thick slabs of toasted bread topped with a heap of chopped tomatoes and shredded basil, then drizzled with a mess of olive oil. But that heap of tomatoes and that ...