Couscous makes for a really versatile ingredient since those tiny starchy beads can be tossed with nearly anything, including air-fired harissa mushrooms. You can use it for a side dish or even as the ...

Add Yahoo as a preferred source to see more of our stories on Google. Couscous is made from crushed semolina mixed with water, then steamed and formed into small specks - Getty That’s bad news for the ...

When it comes to simple, cheap weeknight dinners for busy college kids, the noodle is unquestionably king. From Ramen to EasyMac or angel hair to ziti, pasta can’t be beat for a fast, filling, ...

Pasta salad is like your grandma’s house, a little old-fashioned but comforting. Still, it could use an update. And this week, I have three of them: Tapas-Style Pasta Salad; Bow Tie Pasta Salad with ...

Directions: Prepare couscous according to package instructions. Set aside. Meanwhile, whisk together the olive oil, vinegar, garlic and basil in a small bowl. Season with salt and pepper to taste.

When it comes to versatility, you can’t do much better than couscous. Typically a fine granular semolina pasta, couscous works in both savory and sweet dishes, and can be served hot or cold. Like ...

This dish improves with some time in the fridge to allow to the flavors to meld, so make it ahead. Instructions: Heat oven to 475 degrees. Toss cauliflower, pepper, paprika, ¼ cup of the oil and 1 ...

Couscous is one of the world’s most extraordinary foods, more delicate than any gnocchi, light as a snowdrift. It’s also terribly misunderstood. More than just the stuff that comes out of a box, ...