Most traditional Israeli chopped salad recipes include raw diced onions. I find that raw onions are too pungent and have a way of overpowering the other veggies in this salad. Instead, I like to ...

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 ...

Couscous is a wonderful base for a salad, so when it comes to clearing out the fridge team it with what you find: tomatoes, celery, olives, herbs . . . To make it more substantial add fried ...

Author Micah Siva grew up eating sabich, a stuffed flatbread sandwich made with fried eggplant, boiled eggs, tahini sauce, ...