Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Most of the time when I cook, I riff. This is thanks to years of ...

1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring, 2 to 3 minutes, until tender and aromatic. Stir in the couscous and cook 2 to 3 minutes longer, until ...

Couscous, a staple in many African cuisines, is a versatile ingredient that can be transformed into delightful vegan dishes ...

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 ...

Summer gives us a bounty of fresh produce to enjoy all season long, and one of my favorite ways to incorporate summer fruit into dinner is this nectarine-couscous salad. For this light and fresh meal, ...

Now that the cold winter months are behind us, it is time to turn our attention to spring and and the fresh flavors that seasonal produce has to offer. Forget the heavy soups and stews from the winter ...

This is a fresh, flexible salad that works equally well as a light main or a supporting side. Tender pearl couscous adds body without heaviness, while arugula brings a peppery bite that’s balanced by ...

Here's an exotic and delightful twist on the good old American standbychicken. Both cilantro and turmeric are excellent sources of manganese and iron. Ground ginger not only gives this meal zip but ...