Feta-Scallion Couscous Cakes With Tomato-Olive Salad For the cakes: ½ cup water cup uncooked whole-wheat couscous (see note) 3 green onions, finely chopped ¼ cup crumbled feta cheese 1 large egg ...

FETA-SCALLION COUSCOUS CAKES WITH TOMATO-OLIVE SALAD Recipe adapted from Cooking Light’s “Big Book of Salads,” edited by Shaun Chavis (Oxmoor House, 2012). Makes 2 servings.

For the cakes: Bring the water to a boil in a small saucepan over high heat. Stir in the couscous; cover and remove from the heat. Let sit for 5 minutes, then uncover and fluff with a fork.

Rich with roasted red pepper, it’s excellent alongside a giant couscous cake, or any other pantry meal. By Yotam Ottolenghi LONDON — Stocking up, stockpiling, supermarket sweeps: 2020 has, for ...

Yotam Ottolenghi brought us a smart new recipe this week for a giant couscous cake with roasted pepper sauce (above). What’s great about it is, you can use that amazing sauce on anything you ...

No two children are alike. When my eldest daughter was in 5th grade, I'd have taken her temperature if she told me she wanted to take Latin classes on Wednesday evenings and 3-hour sewing classes ...

Note: This recipe, from Palio restaurant in New York City, can be made up to a day in advance, covered and refrigerated. Just before serving, reheat gently, stirring frequently. From "The 150 Best ...