But this salad is my favorite. I make a big bowl of Israeli Salad at least once a week and keep it in the fridge, ready to eat whenever we want it. One thing I've learned about myself is that I am ...

On Monday, sophomore Sahar Tartak posted on X, formerly Twitter, that a dish offered on campus named “Israeli couscous salad with spinach and tomatoes” had been renamed to remove the word ...

Set roasted chickpeas aside. In a large salad bowl, toss together tomatoes, red peppers, cucumbers and olives. Make the dressing: Whisk together olive brine, 3 tablespoons olive oil, lemon juice ...

I make a big bowl of Israeli Salad at least once a week and keep it in the fridge, ready to eat whenever we want it. One thing I've learned about myself is that I am considerably more likely to ...

Heat the olive oil until it is almost smoking in a small pot over medium-high heat and toast the couscous until light golden brown. Cover with hot stock, bring to a boil, and cook until al dente ...

The large pearl couscous, also known as Israeli couscous or giant couscous, is actually made from small balls of pasta. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a ...