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.

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.

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.

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.

This colorful couscous can be prepared in about 15 minutes. To cut that down to 10 minutes, mince the carrots in a processor.

Can be prepared in 45 minutes or less.

Peas and chives really dress up this side dish.

Can be prepared in 45 minutes or less.

In this interesting Tunisian specialty called farka, the semolina grains take a sweet turn. It is enjoyed as a breakfast dish or afternoon snack, rather than an after-dinner dessert.

Can be prepared in 45 minutes or less.

Israeli couscous, sometimes known as pearl pasta, is available at Middle Eastern markets. You could also order it from Joan's on Third in Los Angeles; 323-655-2285.