Even if you don’t like traditional couscous — the texture can be too fine for some people, plus it’s easy to overcook — you should check out Israeli couscous, the pearl-like pasta that has much more ...

In a large saucepan, combine broth and water; bring to a boil. Add couscous; cover and cook, stirring occasionally, until liquid is absorbed and couscous is al dente. Remove from heat and place into a ...

Whoever said cooking was hard never tried this lightning-fast recipe. The fussiest part is boiling the couscous; the rest is just tossing it with tomatoes and pantry staples. Serve this at your next ...

This unique Cooking Light magazine recipe invites you to try Israeli couscous. As far as foreign foods go, it's pretty tame — and a good place to start if the mere thought of going to the Asian market ...