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 ...

Sometimes the best dinners are the ones made with whatever’s in the fridge—and this fried couscous with chicken and vegetables proves it. With a base of fluffy couscous and tender chunks of chicken, ...

Brings the Mediterranean to your table. For a change, substitute couscous with brown basmati rice or whole-wheat linguini. Ingredients 2 teaspoons olive oil 1 shallot, minced 1 small clove garlic, ...

Looking to add more flavor and keep salmon fillets moist, I sautéed them on a bed of creamy spinach and seasoned them with garlic and dill. The result was tender, flavorful salmon with a touch of ...

Serve as a speedy replacement for potatoes, pasta or rice. This couscous is fabulous with lamb cutlets, chicken fillets, salmon, prawns, pork steaks or roast vegetables. Leave prepared couscous to ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. It is toasted then cooked, sometimes slowly, over low heat as broth is ladled into the pan in stages.

These juicy beef kabobs are easy to prepare and quick to cook, making them perfect for a busy weeknight dinner. I marinate the beef for a few minutes in a simple blend of lemon juice, olive oil, and ...

Sometimes, cooking a starchy food takes longer than grilling a steak, pan-frying a pork chop or roasting chicken parts. Think about how long it takes to bake a potato or even cook rice. That’s the ...

Sauteed pork chops in a pesto sauce and tomato flavored couscous is a quick, 15-minute meal. Fresh basil, parsley, pine nuts and Parmesan cheese are a few of the basic ingredients for an Italian pesto ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. It is toasted then cooked, sometimes slowly, over low heat as broth is ladled into the pan in stages.