When summer weather is at its finest, it’s natural to want to avoid the kitchen. But easy summer eating doesn’t have to rely on takeout (which usually comes at a high financial and nutritional price).

This is an OG Barefoot Contessa dish that, like many others, is simple to make. Garten included the recipe for Curried Couscous in her first-ever Barefoot Contessa cookbook, appropriately named The ...

Pour couscous into a bowl. Lightly toast almonds in a dry pan. Mix chicken stock, curry powder, salt, pepper and raisins in a saucepan and bring to a boil; remove from heat. Pour the boiling liquid ...

1. Bring 1 3/4 cups water to a boil in a medium saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. 2. While couscous stands, steam broccoli florets, ...

Participating in the recent “Cooks with Collars” competition in the diocese of Allentown, Pennsylvania, Father Keith Laskowski, pastor at Our Lady of Mercy parish in Easton, won 6th place — something ...

In a large skillet with a lid, heat the oil over medium high heat. Add scallions and cook, stirring, for 1 minute. Add the broccoli, zucchini and bell pepper. Cook, stirring often, until the ...

This unique Cooking Light magazine recipe invites you to try Israeli couscous. As far as foreign foods go, it's pretty tame — and a good place to start if the mere thought of going to the Asian market ...

On a recent rainy day, my friend Sonoko Sakai warmed up a pot of Japanese chicken curry to have for our lunch. While the rain drizzled outside, the curry simmered away in her clay pot. The spices, ...

In a large nonstick skillet, heat oil over medium-high heat. Cook bell pepper 5 minutes or until tender. Stir in vegetable stock, curry powder, salt and vegetables. Heat to boiling. Boil about 4 ...

Combine the water, 3/4 cup coconut milk and 1/2 teaspoon salt in medium saucepan. Bring to a boil, gradually stir in couscous. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Combine ...