Seared Strip Steak with Lemony Couscous Tabbouleh

Put a Middle Eastern spin on tonight’s steak dinner. With fresh lemon and plenty of herbs like mint and parsley, the tabbouleh is a wonderful complement to the meat.  

• 6 Tbs. couscous
• 6 Tbs. extra-virgin olive oil 
• Kosher salt
• 2 New York strip steaks (or loin steaks), each 1-inch thick (about 1-1/2-lb. total)
• 1 tsp. ground cumin 
• 1-1/2 tsp. chopped fresh thyme
• 3 Tbs. chopped fresh mint  
• 3 ripe plum tomatoes, cored and cut into 1/2-inch dice (about 1-1/2 cups)
• 2 cups loosely packed chopped fresh flat-leaf parsley (from about 2 large bunches)
• 4 scallions (white and green parts), thinly sliced (about 1/2 cup)
• 2 Tbs. fresh lemon juice; more if needed
• Warmed pita bread, cut into wedges

Heat the oven to 400°F.

In a small saucepan over medium heat, bring 1/2 cup water to a boil. Remove from the heat, add the couscous, 1 Tbs. of the olive oil, and 1/4 tsp. salt. Stir well, cover the pan, and let sit for 5 min. Fluff the couscous with a fork and spread on a large plate to cool.

Meanwhile, season the steaks on all sides with 1-1/2 tsp. salt and a few generous twists of pepper. In a small bowl, mix the cumin, thyme, and 1 Tbs. of the mint and rub all over the steaks.

In a large bowl, season the tomatoes with 1 tsp. salt and a few generous grinds of black pepper. Add the couscous, parsley, scallions, and 1 Tbs. of the mint and toss. In a small bowl, whisk together the lemon juice and 3 Tbs. of the olive oil. Add to the couscous mixture and toss well. Taste and add more lemon juice if needed.

Heat a large cast-iron pan or a large, heavy ovenproof skillet over medium-high heat. When the pan is very hot (water spattered over the pan will immediately evaporate), add the remaining 2 Tbs. oil and the steaks; sear, moving them only to flip, for 2 min. on each side. Put the skillet in the oven and cook for about 5 min. for medium rare. Transfer the steaks to a carving board and let them rest for 5 min. before slicing them into thin strips. Sprinkle with the remaining 1 Tbs. mint and serve with the tabbouleh and pieces of warmed pita bread.

Couscous with Corn and Blue Cheese

In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.

• 2 Tbs. unsalted butter
• 1 tsp. coarsely chopped fresh thyme
• 2 cups fresh corn kernels (from 3 to 4 medium ears)
• 1 cup sliced scallions (white and green parts)
• Kosher salt
• 1 cup couscous
• Pinch of cayenne
• 2 Tbs. crumbled blue cheese
• Freshly ground black pepper

Melt the butter in a 4-quart saucepan over medium-high heat. Stir in the thyme and cook until fragrant, a few seconds. Add the corn, scallions, and 1/2 tsp. salt. Cook, stirring frequently, until the scallions are softened, about 1 minute. Add 1 cup couscous, stir, and then add 1 cup of boiling water and the cayenne and stir again.

Remove from the heat, cover, and let stand 5 minutes. Fluff with a fork,stir in 2 Tbs. crumbled blue cheese, and season to taste with salt and
pepper. Serve hot or at room temperature.

Broiled Tomatoes with Feta & Herbed Couscous

Here’s another use for those ripe summer tomatoes. Salty crumbled feta and tender herbed couscous make a satisfying filling for these easy stuffed tomatoes. They work well as a side dish next to grilled chicken or steak, or as a light main dish.

• Kosher salt
• 3/4 cup couscous
• 2 large ripe tomatoes (about 1 lb. total)
• Freshly ground black pepper
• 5 Tbs. extra-virgin olive oil
• 2 small cloves garlic, minced
• 1/2 cup finely chopped fresh herbs (any combination of mint, basil, and chives)
• 1/2 cup crumbled feta (about 2 oz.)
• 1/4 cup pitted kalamata olives (about 14), coarsely chopped
• 3/4 tsp. finely grated lemon zest
• 3 Tbs. fresh lemon juice

Position a rack in the middle of the oven and heat the broiler to high. Line a heavy rimmed baking sheet with foil.

In a small saucepan, bring 1 cup water and 1/4 tsp. salt to a boil over high heat. Remove from the heat and pour in the couscous. Stir once or twice with a fork and cover with a tight-fitting lid or foil. Set aside until the liquid is absorbed and the couscous is plumped and tender, about 10 minutes.

Meanwhile, core the tomatoes and cut them in half horizontally. Put them cut side up on the baking sheet and season generously with salt and pepper.  Drizzle with 2 Tbs. of the olive oil and sprinkle with half of the garlic and half of the herbs. Broil the tomatoes on the middle rack of the oven for 4 minutes. Sprinkle the tomatoes with the feta and continue to broil until the feta turns a blistery brown, another 4 to 7 minutes.

Remove the cover from the couscous and fluff the grains with a fork. Stir in the remaining herbs, garlic, and 3 Tbs. olive oil, along with the olives, lemon zest, and lemon juice, until well blended and fluffy. Season with salt and pepper. Spoon the couscous onto a plate and set the tomatoes alongside. Serve immediately.

Couscous with Cilantro & Melted Scallions

This quick side dish can be put together in a matter of minutes. I keep a bunch of scallions in the vegetable bin at all times to add to mashed potatoes, couscous, and salads.

• 1/4 cup unsalted butter
• 1 bunch scallions (whites and 2 inches of greens), minced (about 1/2 cup)
• 1/3 cup finely chopped fresh cilantro
• 10-oz. (1-1/2 cups, or 1 box) couscous
• 3 cups homemade or low-salt canned chicken broth
• Kosher salt and freshly ground black pepper
• Juice of 1/2 lemon or lime

Melt the butter in a medium saucepan over low heat, add the scallions, and cook, covered, until tender, about 8 minutes. Add the cilantro, couscous, broth, 1/2 tsp. salt, and pepper to taste. Stir, bring to a boil over high heat, cover, and remove from the heat. Set aside for 5 minutes. Fluff the couscous with a fork. Taste for salt, add a large grinding of pepper, and season with some of the lemon or lime juice.

Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

• 1-1/2 cups couscous
• 1/2 cup water
• 1/2 tsp. salt
• 2 green bell peppers, roasted and diced 
• 2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
• 1 small cucumber, peeled, seeded, and diced
• 1 hot green or red chili pepper (jalapeño or serrano), minced 
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro or coriander leaves
• 5 Tbs. extra virgin olive oil
• 2 to 4 Tbs. lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 3 cloves garlic, minced
• Freshly ground black pepper

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Israeli Couscous with Saffron, Toasted Pine Nuts & Currants

You can easily make this dish an hour or two in advance, let it sit at room temperature, and gently reheat it before serving (you may need to carefully break apart any clumps with a wooden spoon). But hold off on adding the pine nuts until the last minute, so they don’t lose their texture.

• 4 Tbs. extra-virgin olive oil
• 1 medium yellow onion, cut into 1/4-inch dice (1-1/4 cups)
• 4 scallions, thinly sliced (white and green parts kept separate)
• 30 saffron threads (about 1/8 tsp.), lightly toasted and crumbled
• Pinch crushed red pepper flakes
• Kosher salt
• 2 medium cloves garlic, finely chopped
• Generous pinch ground cinnamon
• 1-3/4 cups Israeli couscous
• 1/3 cup pine nuts, lightly toasted
• 1/3 cup currants, soaked in warm water until tender and then drained
• 3 Tbs. chopped fresh flat-leaf parsley

Heat 2 Tbs. of the oil in a 10-inch straightsided sauté pan over medium-high heat. Add the onion, scallion whites, saffron, red pepper flakes, and a generous pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the onion is tender and golden brown, 7 to 8 minutes. Stir in the remaining 2 Tbs. oil, the garlic, and cinnamon and continue to cook for 1 minute more. Add the couscous and 1-1/2 tsp. salt and stir constantly until the couscous is lightly toasted (the color will turn a light brown), 2 to 3 minutes. Remove from the heat.

In a small saucepan, bring 2 cups of water to a boil over high heat. Add the water to the pan with the couscous, stir to combine, cover, and cook at a simmer over medium-low to low heat until the couscous is tender and has absorbed all of the liquid, about 10 minutes.

Add the pine nuts, currants, and parsley and toss to combine. Season to taste with more salt if necessary. Transfer to a platter or distribute among individual plates, sprinkle the scallion greens on top, and serve.

Couscous with Ginger, Orange, Almond & Herbs

Studded with flavor, this side dish will make a simple sautéed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in a 350°F oven until heated through, about 15 min.

• 2 Tbs. olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1 clove garlic, finely chopped
• 2 Tbs. finely minced fresh ginger
• 1 cup fresh orange juice (about 3 oranges), strained
• 1 Tbs. unsalted butter
• 9 oz. (1-1/2 cups) couscous
• 1 tsp. kosher salt; more to taste
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• Zest from 1 orange
• Freshly ground black pepper

In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 min. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 min., stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 min. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.

Couscous with Cilantro & Melted Scallions

This quick side dish can be put together in a matter of minutes. I keep a bunch of scallions in the vegetable bin at all times to add to mashed potatoes, couscous, and salads.

• 1/4 cup unsalted butter
• 1 bunch scallions (whites and 2 inches of greens), minced (about 1/2 cup)
• 1/3 cup finely chopped fresh cilantro
• 10-oz. (1-1/2 cups, or 1 box) couscous
• 3 cups homemade or low-salt canned chicken broth
• Kosher salt and freshly ground black pepper
• Juice of 1/2 lemon or lime

Melt the butter in a medium saucepan over low heat, add the scallions, and cook, covered, until tender, about 8 minutes. Add the cilantro, couscous, broth, 1/2 tsp. salt, and pepper to taste. Stir, bring to a boil over high heat, cover, and remove from the heat. Set aside for 5 minutes. Fluff the couscous with a fork. Taste for salt, add a large grinding of pepper, and season with some of the lemon or lime juice.

Glazed Roasted Cornish Game Hens with Couscous Stuffing

If you can’t find dried apples for the stuffing, dried plums or cherries are good substitutes.

• 2 Tbs. unsalted butter
• 1/2 cup finely minced yellow onion
• 1 cup homemade or low-salt canned chicken broth
• 3/4 cup instant couscous
• 1/2 cup shelled unsalted pistachios, lightly toasted and coarsely chopped
• 1/4 cup dried cranberries
• 1/4 cup chopped dried apricots
• 1/4 cup chopped dried apples
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 2 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. salt; more as needed
• Freshly ground black pepper
• 6 Cornish game hens (about 11/2 lb. each), neck and giblets removed and discarded or saved for stock, hens rinsed and patted dry

For the glaze:

• 2 Tbs. melted unsalted butter
• Port-Spice Glaze or Orange-Spice Glaze 

Make the stuffing:

In a small skillet over medium heat, melt the butter. Add the onion and cook until soft, 5 to 7 min.; set aside. In a medium saucepan, bring the chicken broth to a boil; remove from the heat. Stir in the couscous, cover, and let sit off heat for 10 min. Fluff the couscous with a fork. Stir in the cooked onion, pistachios, cranberries, apricots, apples, cinnamon, ginger, parsley, salt, and pepper. Set-aside to cool completely.

Stuff the hens:

Heat the oven to 425°F. Season the cavity of each hen with salt and pepper. Make sure the stuffing is thoroughly cool and-pack each hen loosely with about 1/2 cup of stuffing. With kitchen twine, tie each hen’s legs together. Tuck the wings underneath. Arrange the-hens breast side up on a wire rack set in a shallow-roasting pan (or two) filled with 1/4-inch water (this will prevent the glaze drippings from smoking).

Glaze and roast the hens:

Brush the 2 Tbs. melted butter over the hens; season with salt and pepper. Roast the hens for 20 min. Meanwhile, make the glaze, following the instructions at right. Brush the hens generously with the glaze and continue to roast, basting with more glaze every 10 min., until the juices run clear when you prick the thickest part of the thigh and an instant-read thermometer inserted in the thigh registers 170°F, another 30 to 35 min. Transfer the hens to a platter, tent with foil, and let stand for 10 min. before serving.

Charmoula Lamb Chops with Curried Couscous

Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor lamb, but it’s also delicious with pork, chicken, and seafood. If you don’t have dried currants, use raisins instead.

For the lamb chops

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup packed fresh cilantro
• 1/4 cup packed fresh mint
• 1/4 cup packed fresh flat-leaf parsley
• 3 medium cloves garlic, peeled
• 3 Tbs. sweet smoked paprika
• 1 Tbs. Hungarian sweet paprika
• 1 Tbs. ground coriander
• 1 tsp. ground cumin
• 1 tsp. ground fennel
• 1/2 tsp. cayenne
• Kosher salt
• 12 4-oz. lamb rib chops (3 lb. total)

For the couscous

• 1-3/4 cups lower-salt chicken broth
• 3 Tbs. extra-virgin olive oil
• 2 tsp. Madras (hot) curry powder
• Kosher salt
• 10 oz. (about 1-1/2 cups) couscous
• 1/4 cup toasted pine nuts
• 1/4 cup dried currants, soaked in warm water for 20 minutes and drained
• 6 medium fresh mint leaves, torn into small pieces

Marinate and broil the lamb

Put the oil, lemon juice, cilantro, mint, parsley, garlic, both paprikas, coriander, cumin, fennel, cayenne, and 2 tsp. salt in a blender with 1/4 cup water; blend until smooth.

Pat the lamb dry. Wrap aluminum foil around the exposed bones, leaving the meat uncovered. Arrange the chops on a large rimmed baking sheet and brush on all sides with the marinade. Let the chops marinate at room temperature for about 30 minutes.

Position a rack 4 inches from the broiler element and heat the broiler on high. Season the chops on all sides with salt. Broil, flipping once, until an instant-read thermometer registers 130°F for medium rare, about 7 minutes total. Remove the foil. Let the chops rest, loosely covered with foil, for 5 minutes.

Make the couscous

While the lamb cooks, bring the chicken broth, 2 Tbs. of the oil, the curry powder, and 1 tsp. salt to a boil in a 2-quart saucepan over medium-high heat. Put the couscous in a medium heatproof bowl and pour the hot seasoned broth over it. Cover with a plate or plastic wrap and let stand until the couscous has absorbed all of the liquid, 5 to 7 minutes.

Fluff the couscous with a fork and stir in the remaining 1 Tbs. oil, the pine nuts, currants, and mint. Serve with the lamb chops.

Couscous with Ginger, Orange, Almond & Herbs

Studded with flavor, this side dish will make a simple sautéed chicken breast special. To reheat, put the couscous in a heatproof serving dish, cover with foil, and put in a 350°F oven until heated through, about 15 min.

• 2 Tbs. olive oil
• 1/2 medium yellow onion, finely chopped (about 1/2 cup)
• 1 clove garlic, finely chopped
• 2 Tbs. finely minced fresh ginger
• 1 cup fresh orange juice (about 3 oranges), strained
• 1 Tbs. unsalted butter
• 9 oz. (1-1/2 cups) couscous
• 1 tsp. kosher salt; more to taste
• 1/2 cup slivered almonds, toasted
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro
• Zest from 1 orange
• Freshly ground black pepper

In a medium straight-sided skillet or a large saucepan with a tight lid, heat the oil over medium heat. Add the onion and cook, stirring frequently, until soft but not browned, 8 to 10 min. Stir in the garlic and ginger and cook for 2 minutes. Add the orange juice and simmer rapidly until the liquid has almost completely evaporated, about 10 min., stirring as needed to prevent the juice from caramelizing. Add 2 cups water and bring to a boil. Remove from the heat, add the butter, couscous, and salt. Stir to combine. Cover and let stand for 15 min. With a fork, fluff the couscous. Stir in the almonds, herbs, and orange zest to taste. Season with salt and pepper to taste.

Warm Couscous & Grilled Zucchini Salad

• 3 small or 2 medium zucchini (about 1 lb. )
• Kosher salt
• 2 tsp. ground cumin
• 2 tsp. packed light brown sugar
• 1/8 tsp. ground cinnamon
• Pinch cayenne
• Freshly ground black pepper
• 1 large red onion, sliced into 1/3-inch-thick rounds
• 1/4 cup extra-virgin olive oil
• 7-1/2 oz. couscous (1-1/4 cups)
• 1/4 cup chopped fresh cilantro
• 1 Tbs. finely grated orange zest
• 2 Tbs. fresh orange juice; more to taste

Wash the zucchini well to remove any grit and dry them with paper towels. Trim off the ends and quarter the zucchini lengthwise. Slice off the top 1/4 to 1/2 inch of the soft seed core by running a sharp knife down the length of each quarter; it’s all right if some of the seeds remain. Arrange the zucchini, cut side up, on a baking sheet lined with paper towels. Sprinkle with kosher salt (about 1/2 tsp.) and set aside for 10 minutes. Blot the quarters dry with the paper towels.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. In a small bowl, mix the cumin, brown sugar, cinnamon, cayenne, 1 tsp. salt, and 1/4 teaspoon pepper. In a medium bowl, gently toss the zucchini quarters with 1 Tbs. olive oil and the spice mix. Let sit for 10 minutes. Thread each onion slice onto two thin skewers (to hold the concentric rings together), brush both sides with 1 Tbs. of the olive oil, and sprinkle with a little salt.

Meanwhile, bring 1-1/2 cups water to a boil in a large saucepan. Stir in the couscous, 2 Tbs. of the olive oil, and 3/4 tsp. salt. Cover, remove from the heat, and set aside.

Set the zucchini cut side down on the grill and cook (if using a gas grill, keep the lid closed), flipping occasionally, until it's browned and softened but not mushy, 6 to 8 minutes. Return the zucchini to its original bowl and toss to pick up any spices clinging to it. Reduce the heat to medium (if using a charcoal grill, put on the lid and partially close air vents). Grill the onions until soft and slightly charred, 8 to 10 minutes. Coarsely chop the zucchini and onions and stir them into the couscous, along with the cilantro, orange zest, and orange juice. Taste for salt and pepper; add a little more orange juice to taste. Serve immediately.

Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

• 1-1/2 cups couscous
• 1/2 cup water
• 1/2 tsp. salt
• 2 green bell peppers, roasted and diced 
• 2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
• 1 small cucumber, peeled, seeded, and diced
• 1 hot green or red chili pepper (jalapeño or serrano), minced 
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh cilantro or coriander leaves
• 5 Tbs. extra virgin olive oil
• 2 to 4 Tbs. lemon juice
• 1 tsp. ground cumin
• 1/4 tsp. sweet paprika
• 3 cloves garlic, minced
• Freshly ground black pepper

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Spinach and Artichoke Salad with Couscous Cakes and Feta

Quick-to-cook couscous cakes make this meatless main-course salad satisfying.

For the dressing:

• 2 Tbs. fresh lemon juice
• 1 Tbs. sour cream
• 1 tsp. finely chopped fresh mint
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

For the couscous cakes:

• 3/4 cup couscous
• Kosher salt
• 1 large clove garlic, peeled
• 1/4 cup packed fresh flat-leaf parsley leaves
• 1/2 cup canned chickpeas, rinsed and drained
• 2 large eggs, lightly beaten
• Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
• 3 Tbs. vegetable or canola oil

For the salad:

• 8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
• 1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
• 15 cherry tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 oz. crumbled feta (about 1/4 cup)

Make the dressing:

In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.

Make the couscous cakes:

Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.

Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.

Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.

Assemble the salad:

In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.

Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette

For the vinaigrette:

• 1/3 cup red-wine vinegar or sherry vinegar
• 1/4 cup finely chopped black olives, such as Kalamatas
• 1 teaspoon Dijon mustard
• 2/3 cup extra-virgin olive oil
• Freshly ground black pepper

For the salad:

• Extra-virgin olive oil for brushing
• Kosher salt
• 1 yellow bell pepper
• 3 small carrots, peeled and left whole
• 3 medium zucchini, cleaned, trimmed, and cut lengthwise into 1/2-inch-thick slices
• 1 small radicchio, core left in and cut lengthwise into quarters
• 1 medium eggplant, cut into 1/2-inch rounds
• 1 small bunch scallions, trimmed

For the couscous:

• 1 Tbs. extra-virgin olive oil
• 1/2 teaspoon sea salt; more to taste
• 1-3/4 cups uncooked couscous
• 2 Tbs. finely chopped fresh mint, basil, or flat-leaf parsley, or a mix
• Freshly ground black pepper
• Fresh lemon juice to taste

Make the vinaigrette:

In a small bowl, whisk the vinegar, 1 Tbs. of the olives, and the mustard. Whisk in the olive oil in a slow, steady stream, making sure it’s emulsified before adding more oil. Whisk in the remaining olives. Season to taste with pepper.

Grill the vegetables:

Tip:

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (Be sure the grate is hot, too.)

Brush a light coating of oil onto the vegetables and sprinkle lightly with salt. Lay the whole yellow pepper, the carrots, and as many of the remaining vegetables as will fit on the cooking grate, directly over the heat. Grill, turning every few minutes as needed, until the pepper is charred all over and the rest of the vegetables are well marked and tender. Grilling time will vary: The zucchini, radicchio, and scallions cook fastest, the eggplant will take a little longer, and the carrots and pepper may take up to 15 min. more. As they finish cooking, transfer the vegetables to a large platter and add more raw vegetables to the grill. Continue until all the vegetables are cooked. Let cool slightly.

Make the couscous and finish the salad:

While the vegetables cool, bring 2 cups of water, along with the oil and salt, to a boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for 5 min.

When the pepper is cool enough to handle, peel and seed it. Coarsely chop all the vegetables. Transfer them to a large serving bowl and toss them with 1/2 cup of the vinaigrette.

When the couscous is done, fluff it with a fork and add it to the vegetables. Add the remaining vinaigrette and the chopped herbs. Toss to distribute evenly. Season with salt, pepper, and lemon juice to taste. Serve warm or at room temperature.

Toasted Israeli Couscous Salad with Mint, Cucumber, and Feta

This refreshing pasta salad, with its cool flavors of mint and cucumber, is a nice accompaniment to barbecued meats and a welcome contribution to a potluck.

• Kosher salt
• 1 cup Israeli couscous
• 1 medium English cucumber, peeled and finely diced (2 cups)
• 1/2 cup coarsely chopped fresh spearmint or pineapple mint leaves; additional sprigs for garnish
• 1/4 cup extra-virgin olive oil
• 2 Tbs. fresh lemon juice; more as needed
• 1 tsp. finely grated lemon zest
• Freshly ground black pepper
• 1 cup small-diced feta cheese

In a large saucepan, bring 2 quarts well-salted water to a boil.

Meanwhile, in a medium skillet over medium heat, toast the couscous, stirring frequently, until golden-brown, about 7 minutes.

Cook the couscous in the boiling water until tender, about 10 minutes. Drain and rinse under cold running water until cool. Pour the couscous into a large mixing bowl. Stir in the cucumber and mint.

In a small bowl, mix the oil, lemon juice and zest, 3/4 tsp. salt, and 1/4 tsp. pepper. Stir in the feta. Add the feta mixture to the couscous, season to taste with salt, pepper, and lemon juice, and mix well. Transfer to a serving bowl and garnish with the mint sprigs.

Couscous with Cilantro & Melted Scallions

This quick side dish can be put together in a matter of minutes. I keep a bunch of scallions in the vegetable bin at all times to add to mashed potatoes, couscous, and salads.

• 1/4 cup unsalted butter
• 1 bunch scallions (whites and 2 inches of greens), minced (about 1/2 cup)
• 1/3 cup finely chopped fresh cilantro
• 10-oz. (1-1/2 cups, or 1 box) couscous
• 3 cups homemade or low-salt canned chicken broth
• Kosher salt and freshly ground black pepper
• Juice of 1/2 lemon or lime

Melt the butter in a medium saucepan over low heat, add the scallions, and cook, covered, until tender, about 8 minutes. Add the cilantro, couscous, broth, 1/2 tsp. salt, and pepper to taste. Stir, bring to a boil over high heat, cover, and remove from the heat. Set aside for 5 minutes. Fluff the couscous with a fork. Taste for salt, add a large grinding of pepper, and season with some of the lemon or lime juice.

Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette

For the vinaigrette:

• 1/3 cup red-wine vinegar or sherry vinegar
• 1/4 cup finely chopped black olives, such as Kalamatas
• 1 teaspoon Dijon mustard
• 2/3 cup extra-virgin olive oil
• Freshly ground black pepper

For the salad:

• Extra-virgin olive oil for brushing
• Kosher salt
• 1 yellow bell pepper
• 3 small carrots, peeled and left whole
• 3 medium zucchini, cleaned, trimmed, and cut lengthwise into 1/2-inch-thick slices
• 1 small radicchio, core left in and cut lengthwise into quarters
• 1 medium eggplant, cut into 1/2-inch rounds
• 1 small bunch scallions, trimmed

For the couscous:

• 1 Tbs. extra-virgin olive oil
• 1/2 teaspoon sea salt; more to taste
• 1-3/4 cups uncooked couscous
• 2 Tbs. finely chopped fresh mint, basil, or flat-leaf parsley, or a mix
• Freshly ground black pepper
• Fresh lemon juice to taste

Make the vinaigrette:

In a small bowl, whisk the vinegar, 1 Tbs. of the olives, and the mustard. Whisk in the olive oil in a slow, steady stream, making sure it’s emulsified before adding more oil. Whisk in the remaining olives. Season to taste with pepper.

Grill the vegetables:

Tip:

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. (Be sure the grate is hot, too.)

Brush a light coating of oil onto the vegetables and sprinkle lightly with salt. Lay the whole yellow pepper, the carrots, and as many of the remaining vegetables as will fit on the cooking grate, directly over the heat. Grill, turning every few minutes as needed, until the pepper is charred all over and the rest of the vegetables are well marked and tender. Grilling time will vary: The zucchini, radicchio, and scallions cook fastest, the eggplant will take a little longer, and the carrots and pepper may take up to 15 min. more. As they finish cooking, transfer the vegetables to a large platter and add more raw vegetables to the grill. Continue until all the vegetables are cooked. Let cool slightly.

Make the couscous and finish the salad:

While the vegetables cool, bring 2 cups of water, along with the oil and salt, to a boil in a medium saucepan. Add the couscous. Stir well, remove from heat, cover, and let sit for 5 min.

When the pepper is cool enough to handle, peel and seed it. Coarsely chop all the vegetables. Transfer them to a large serving bowl and toss them with 1/2 cup of the vinaigrette.

When the couscous is done, fluff it with a fork and add it to the vegetables. Add the remaining vinaigrette and the chopped herbs. Toss to distribute evenly. Season with salt, pepper, and lemon juice to taste. Serve warm or at room temperature.

Broiled Tomatoes with Feta & Herbed Couscous

Here’s another use for those ripe summer tomatoes. Salty crumbled feta and tender herbed couscous make a satisfying filling for these easy stuffed tomatoes. They work well as a side dish next to grilled chicken or steak, or as a light main dish.

• Kosher salt
• 3/4 cup couscous
• 2 large ripe tomatoes (about 1 lb. total)
• Freshly ground black pepper
• 5 Tbs. extra-virgin olive oil
• 2 small cloves garlic, minced
• 1/2 cup finely chopped fresh herbs (any combination of mint, basil, and chives)
• 1/2 cup crumbled feta (about 2 oz.)
• 1/4 cup pitted kalamata olives (about 14), coarsely chopped
• 3/4 tsp. finely grated lemon zest
• 3 Tbs. fresh lemon juice

Position a rack in the middle of the oven and heat the broiler to high. Line a heavy rimmed baking sheet with foil.

In a small saucepan, bring 1 cup water and 1/4 tsp. salt to a boil over high heat. Remove from the heat and pour in the couscous. Stir once or twice with a fork and cover with a tight-fitting lid or foil. Set aside until the liquid is absorbed and the couscous is plumped and tender, about 10 minutes.

Meanwhile, core the tomatoes and cut them in half horizontally. Put them cut side up on the baking sheet and season generously with salt and pepper.  Drizzle with 2 Tbs. of the olive oil and sprinkle with half of the garlic and half of the herbs. Broil the tomatoes on the middle rack of the oven for 4 minutes. Sprinkle the tomatoes with the feta and continue to broil until the feta turns a blistery brown, another 4 to 7 minutes.

Remove the cover from the couscous and fluff the grains with a fork. Stir in the remaining herbs, garlic, and 3 Tbs. olive oil, along with the olives, lemon zest, and lemon juice, until well blended and fluffy. Season with salt and pepper. Spoon the couscous onto a plate and set the tomatoes alongside. Serve immediately.

Saffron Couscous

Baking the couscous helps it cook evenly and frees up your stovetop too.

• 3 cups (1-1/2 lb.) couscous
• 3 cups lower-salt chicken broth
• 4 Tbs. unsalted butter
• 1/2 tsp. saffron threads, crumbled
• Kosher salt
• 1/4 cup extra-virgin olive oil

Position a rack in the center of the oven and heat the oven to 350°F. Put the couscous in a 9x13-inch baking dish; set aside.

In a small saucepan, heat the chicken broth, butter, saffron, and 1 tsp. salt over medium-high heat until the butter is melted and the broth is hot. Pour the mixture over the couscous and mix well.

Cover the baking dish with foil and bake until the liquid has been absorbed by the couscous, 10 to 12 minutes. Let sit at room temperature, covered, for 5 minutes. Drizzle the olive oil over the couscous. Using a fork or your fingers, gently mix to coat the couscous in oil and break apart any clumps. Transfer to a serving dish. If not serving immediately, loosely cover the dish and keep warm for up to 30 minutes.