Couscous

We prefer wild salmon not only for ecological reasons but for its flavor, which is more mild than that of farm raised. Although limited varieties are available year-round, peak season begins in the spring, when the fish are caught en route to their spawning rivers.

This variation on paella uses Israeli couscous in place of rice.

Couscous, the basis of many North African dishes, is shaped like a grain but is actually a pasta made of semolina wheat. In fact couscous was incorporated into Italian cuisine when Arabs occupied Sicily six centuries ago. And so to flavor the following couscous we've used classic ingredients common to Sicily rather than North Africa-olives, peppers, capers, currants, and pine nuts.

Can be prepared in 45 minutes or less.

This recipe was created to accompany Moroccan Lamb and Quince Stew. Cooking the couscous in 2 pans prevents lumps from forming. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Active time: 30 min Start to finish: 30 min

Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.

Peas and chives really dress up this side dish.

Active time: 1 1/2 hr Start to finish: 3 1/2 hr This recipe, which accompanied our 1954 article on Tunisia, called for what were then two very exotic ingredients. One, the granular pasta called couscous, is now commonplace in supermarkets across America. The other, dried rose petals, is available by mail order.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.