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This article provides tips for enhancing your grilling game and staying safe during a heatwave. The flavor experts at Watkins suggest proper preparation and seasoning techniques for meats and vegetables. They also recommend using specific seasonings to enhance the flavor of burgers, fajitas, potatoes, steak, and corn. In a separate section, health experts caution North Carolinians about the dangers of extreme heat and provide tips for staying safe, such as using sunscreen, wearing protective clothing, and staying hydrated. Additionally, the article highlights the importance of teaching children to swim and the increased risk of drowning deaths among young children. [Extracted from the article]

This article from the Wall Street Journal discusses a recipe for a warm couscous salad that is perfect for barbecues and picnics. The salad is made with couscous, lemon, green beans, dill, feta, and toasted walnuts. The chef, Katy Millard, learned how to make couscous while working in France and incorporates her technique into this recipe. The salad is easy to make, packed with flavor, and can be enjoyed warm or at room temperature. It is a popular choice for camping and picnics. The article includes the full recipe and instructions for making the salad. [Extracted from the article]

This article discusses a recipe for spiced lamb shanks with quince, date molasses, carrots, and dried lime. The author emphasizes the importance of browning and seasoning the meat before slow cooking it with vegetables and fruit. The combination of lamb and fruit is common in Middle Eastern cuisine, as the flavors complement each other and cut through the richness of the meat. The recipe also includes instructions for reducing the sauce and adjusting the seasoning to taste. Overall, this article provides a detailed guide for preparing a flavorful and hearty dish. [Extracted from the article]

The article reports that the grocery store Trader Joe's has renamed its brightly colored purple boxes of "Israeli Couscous" as "Pearl Couscous."

The article offers information on David Shofner's Franco-Gaelic cuisine. IT mentions that Shofner's menus are essentially California coastal with French influence by way of Ireland, even when it comes to traditional dishes such as a burger, fish and chips, and cottage pie. It also mentions that Irish are a fighting race but Shofher's scratch kitchen along with baked-in Guinness, Irish whiskies, and other spirit-filled potions covers a multitude of sins.

The article focuses on chef Einat Admony, owner of the Kish-Kash restaurant in West Village, New York City, who specializes in cooking fresh couscous, a dish of semolina which is cooked by steaming.

The article discusses the process of making couscous from scratch. The author discusses chefs Ron Arazi and Leetal Arazi's homemade couscous and Moroccan Jewish cooking, describes the process of steaming semolina for couscous, and provides recipes for hand-rolled couscous and lamb shanks with caramelized onions and tanzeya.

A recipe for Couscous with Broccoli is presented.

The author discusses the use of public ovens in Morocco that are used to cook khubz, a dense round of bread made by locals. Traditionally, cooks wake early to make their bread, let it rise, then walk to the neighborhood communal oven where they pay a small sum to have their bread cooked. Recipes for Moroccan Anise-Flavored Bread, Tagine of Fish, and Chicken With Couscous are presented.

Features the Sicilian couscous dish in North Africa. Details on the ingredients of the menu; Procedures in preparing the dish; Inclusion of the couscous cuisine in various restaurant menus in the region.

A recipe for couscous with mussels and shrimp is presented.

Recipes for preserved lemon, tagine and couscous are presented.

The article offers information on the Harlem Retail & Restaurant Week from August 15 to 31, 2013 during which restaurants and retailers in New York City are offering services at lower prices. Also mentioned are the menu of different restaurants like Couscous Salad with Roasted Vegetables offered at Boulevard Bistro, Chilled Corn Soup offered at Vinateria restaurant & Bar, and Stuffed Grape Leaves with Green Salad & Mint Yogurt Sauce offered at the restaurant Silvana.

A recipe for Butternut Squash and Chicken Couscous is presented.

WITH spring temperatures regularly hitting the 70s, one of the best places to eat in downtown New Haven is the roof deck at 266 College Street. Until this year, that would have been Bespoke, a contemporary Mediterranean restaurant. But this spring, you'll be eating mezze at its new incarnation, Gilt Moroccan Steakhouse and Lounge. Gilt's chef and owner, Lauren Kendzierski, bought Bespoke in 2010 from New Haven restaurateurs Arturo and Suzette Franco-Comacho. She reopened it in February as Gilt, serving what she described, in a recent phone conversation, as modern Moroccan cuisine. [ABSTRACT FROM PUBLISHER]

You can find a whole-wheat version of the spherical couscous marketed as Israeli couscous in some whole foods and Middle Eastern markets. 1 cup Israeli couscous, preferably whole-wheat [ABSTRACT FROM AUTHOR]

FOLDING fish fillets, boneless poultry or almost any vegetable into a tightly sealed foil package, ready to be baked to order, is an easy standby for the indoor and outdoor cook. In fact, this method could have been made for campfires, where the closed packages may be partly buried in the embers to steam-cook. Because the flavors are sealed in, you can have more fun with the seasonings than you would expect for rugged outdoor cooking. To your chosen protein or vegetable, add aromatics, like herbs, spices, citrus, alliums, dried mushrooms, cheese or alcohol. A touch of butter or cream, or an unusual oil, will add richness and help thicken the juices into something of a sauce. [ABSTRACT FROM AUTHOR]

IN a restaurant tucked away in a strip mall here, between a military recruitment center and Doggy Style, a pet supply store, scallops sizzle quietly in brown butter, almost ready to join a plate of perfectly cooked Israeli couscous. [ABSTRACT FROM PUBLISHER]

''COUSCOUS'' is one of the most misunderstood words in cooking. The problem is that it's an ingredient and a dish using that ingredient. (It's as if ''flour'' were used for a dish called ''flour.'') So. Couscous the dish is most commonly a highly seasoned stew with lamb and vegetables, maybe with chickpeas (or with chickpeas and no lamb; or with fish; and so on), with the couscous -- not the dish, the ingredient -- steamed above the stew, or cooked separately from it and served with it. [ABSTRACT FROM PUBLISHER]

The article provides information on the city of Essaouira in Morocco. The two main attractions of the city are the medina or old city, which was built in late 1700, and the beach. Many of the restaurants in the medina offer cheap authentic Moroccan food, mostly the couscous and tagine, a stew cooked and served in an earthenware pot.

The article offers information on a family in Kabylia, Algeria, which processes couscous by hand. La Maison Lahlou in Kabylia serves as the Lahlou family's home and as a processing center for its hand-rolled couscous. The family is working to slow the spread of commercially made couscous by packaging handmade couscous for food stores across Algeria and abroad.

Hot or Cold Pasta Pesto You can use fresh or frozen vegetables. Serve hot as an entree or cold as a pasta salad. 1 pound whole wheat short pasta (penne, [...]

Presents a recipe for Mediterranean couscous salad with chicken. Ingredients; Procedure; Approximate nutritional analysis per serving.