Toss the chopped veggies with this creamy dressing instead of the pomegranate vinaigrette. Recipe: Israeli Salad with Pomegranate Vinaigrette and Roasted Nuts This recipe was originally published ...

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 ...

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 ...