Israeli couscous, pronounced KOOS-koos, has a history that speaks to both politics and palate. In the years immediately following the creation of modern Israel, the infant state was flooded with ...

Israeli couscous is a pasta shaped like rice or small balls. It features in a lot of cafes and restaurants nowadays and is easy to find and cook. However if you don’t have it on hand ...

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping. If this were our party ...

Israeli couscous is one of our favourite ingredients. It is versatile and takes on whatever flavour you cook it with. We always have a packet in our pantry and love adding different flavours to it.

Heat the olive oil until it is almost smoking in a small pot over medium-high heat and toast the couscous until light golden brown. Cover with hot stock, bring to a boil, and cook until al dente ...

The large pearl couscous, also known as Israeli couscous or giant couscous, is actually made from small balls of pasta. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a ...

Prepare your Israeli couscous according to package instructions. It'll suggest using water, but if you prefer super rich flavor, feel free to use the broth of your choice. Once cooked, stir in the ...

Then open it up like a book. Repeat with the other breast. In a pot, toast the couscous with the garlic and 1 teaspoon oil over medium heat. Once fragrant, about 1 minute, add 1 ½ cups water.