This salad is a favorite in my noodle cooking classes. The salad's character can be mild or zesty; simply adjust the heat by using the amount of red pepper flakes that suit your taste. Bring a large ...

1. To prepare dressing: Whisk together the harissa paste, lemon zest and juice, water and olive oil until smooth. Stir in garlic, mint, cilantro, salt and pepper. Refrigerate until ready to serve. 2.

The other day I took my dog for a midday walk, as I normally do during the week. I’ve walked our same path so much that we move at a good clip and I’m often distracted, thinking ahead to what is ...

Heat oven to 400 degrees on conventional setting or 375 degrees on convection. Lightly oil a large rimmed baking sheet. Trim ends from eggplant; slice it crosswise into ¾-inch-thick rounds. Cut the ...

What's a salad without leafy greens, you say? No need to panic. Asparagus takes charge in this toasted couscous, chicken medley. Top with a lemon-buttermilk dressing and you might find yourself not ...

Cover the couscous in the hot stock put on a lid and leave aside to soak. Whisk together the lemon juice, olive oil, crushed garlic and mint. Taste and season well. Keep aside a little of the dressing ...

We originally made this with boxed Moroccan-style couscous, but during the photo shoot, our stylists accidentally swapped in Israeli couscous and the recipe came out even better than the original!

This tasty salad is easy on your wallet and time. Photo / Babiche Martens A little couscous can go a long way. Prepared in minutes, it often appears on our table alongside a slow-cooked dish or as a ...

Sure, we’re not the only ones. But other states don’t do mums quite like the Lone Star State Take a look at some of the discounts on items that will be super helpful around the house and with your ...