Name: Crunchy-Sweet Quinoa Couscous with Fresh Herbs
Ingredients: 1/4 cup dried chickpeas (or canned; see Cooks' Note); 1 1" piece kombu; sea salt; 1 cup quinoa; 1/2 cup raisins; 1/2 cup toasted almonds, chopped; 1/4 cup fresh flat-leaf parsley, chopped; 1/2 cup fresh basil leaves, chopped; 2 tbsp olive oil plus more; 1/2 tsp Herbamare seasoning, ume vinegar, or sea salt; squeeze of fresh lemon juice (optional); 1 tsp orange or lemon zest (optional)

Image may contain Plant Food Produce Vegetable Bean and Lentil

Crunchy-Sweet Quinoa Couscous with Fresh HerbsAmy Neunsinger

Herbaceous and packed with fiber and protein, this grain salad is a keeper.

Cooks' notes:

To save time, skip the first two steps (and the kombu) and use drained and rinsed canned chickpeas in place of dried. Kombu is a type of edible kelp available at Japanese and health food stores.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

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

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.