Since this okra and pearl couscous salad is so filling, it can make for a stand-alone lunch, ... You can turn the salad into a main course, too, by topping it with chicken or tofu.

By cooking the carrots and pearl couscous in carrot juice, ... You could eat it as a main course or a side dish, and it’s particularly well-suited to cookouts, picnics and brown-bagging.

Directions: In a 12-inch skillet over medium-high, melt 3 tablespoons of the butter. Add the onion and ½ teaspoon each salt and pepper, then cook, stirring, until it begins to soften, 3 to 5 minutes.

Transfer the couscous to a bowl. Drizzle with a little oil if sticky, then add the garlic, jalapeno or cayenne pepper (if using), the lemon juice, 1 teaspoon lemon zest, cumin and coriander.

Add the couscous and cook, stirring often, until it begins to brown. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then ...

Add the couscous and cook, stirring often, until it begins to brown. Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then ...

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a ...

Pour in the wine and cook, stirring, until the pan is almost dry, about 1 minute. Add 3 cups water and ½ teaspoon salt, then cook, stirring occasionally, for 5 minutes.