Name: Broiled Vegetables with Toasted Israeli Couscous
Yield: Makes 4 (side dish) servings
Ingredients: 1 1/2 tablespoons balsamic vinegar; 1 garlic clove, minced; 3 tablespoons olive oil; 1 medium zucchini, cut lengthwise into 1/2-inch-thick slices; 1 yellow summer squash, cut lengthwise into 1/2-inch-thick slices; 2 red bell peppers, quartered lengthwise; 1/2 cup finely chopped red onion; 3/4 cup toasted Israeli couscous (4 ounces); 1 3/4 cups chicken broth or water; 3 tablespoons thinly sliced fresh basil

Image may contain Plant Food Produce Vegetable Bean and Lentil

Broiled Vegetables with Toasted Israeli CouscousRomulo Yanes

Couscous is frequently thought of as a grain, but it's actually a pasta. This is more apparent in rounds of toasted Israeli couscous, which are larger and chewier than the familiar Moroccan kind. Try this dish with chicken or fish.

Recipe notes

Mango Sticky Rice

Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.

Popover-Topped Pot Pie

A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.

Easy Egg Custard

With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.

Simple Hot Cocoa for One

With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Smoked Salmon Pasta With Capers and Dill

Cured fish, cream, and lemon make an elegant base for this unexpected one-pot pasta.

Spicy Honey Orange Shrimp (Xiang La Fengmi Xia)

A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.