Couscous is the memory of home. To hear transplanted North Africans describe the way the grains are hand-rolled, then steamed and dried once, twice, three times, is to get a sense of how important a ...

8 oz. Salmon fillets 6 oz. morels, cleaned and sliced lengthwise 6 oz. Asparagus, trimmed 1 oz. Olive oil 1 oz. Butter, unsalted 1 oz. lemon juice 2 oz. white wine Fresh tarragon Salt and Pepper ...

Israeli couscous (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 immigrants whose ...

1. Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside. 2. Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red ...

1. Cook couscous in a medium saucepan according to package directions. Fluff with a fork and set aside. 2. Meanwhile, whisk tahini, water, lemon juice, 1 Tbsp. oil, salt, pepper, and crushed red ...

This side dish is great for an easy warm-weather meal. Just add grilled meat or fish. To keep things simple, buy medium-thick asparagus whose spears are all about the same size. This is best served ...

Couscous is, of course, not a grain but a type of wheat pasta. The two most popular types — which share a name though they resemble each other not at all — are the fine semolina couscous, used mainly ...

1 cup plain dried quick-cooking couscous 12 ounces asparagus, tough ends removed 2 medium tomatoes, peeled, seeded and cut into 1/3 -inch dice (about 1 cup diced; see cook's notes) Finely grated zest ...