Name: Veggies with Israeli Couscous
Ingredients: 3 tablespoons extra-virgin olive oil; 1 large onion, cut into 1/2-inch pieces; 2 medium-sized zucchini, cut into 1/2-inch pieces; 2 tablespoons minced garlic; 1/2 cup vegetable broth (canned or bouillon); 6 ripe plum tomatoes, seeded and cut into 1/2-inch pieces; Salt, to taste; Freshly ground black pepper, to taste; 1 cup cooked Israeli couscous*; 1 cup coarsely torn fresh basil leaves; 1/4 cup chopped parsley

I like using Israeli couscous for this dish, although pearl barley may be substituted. This couscous is quite starchy and should be rinsed after cooking.

Cooks' Note

Note: Israeli couscous has a larger grain than regular couscous, resembling pastine (a kind of small pasta). For this recipe, lightly brown 4 ounces of couscous in 2 tablespoons olive oil over medium heat for 5 to 7 minutes, stirring. Add 2 cups broth, cover the pot, and simmer for 6 to 7 minutes. Drain in a colander and rinse to remove starch.

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.