Let’s hear it for Mark Bittman, food writer extraordinaire and cookbook hero to all! The 10th anniversary edition of his best-selling How To Cook Everything Vegetarian focuses squarely on all things produce. From soups and salads to elegant, hearty main courses, this is the book to pick up if you’re looking to expand your repertoire. Start with this simple, healthy, flavor-packed pearl couscous salad and enjoy as a side dish or on its own. 

Both pearl (Israeli) and “regular” couscous are actually forms of pasta; the only difference is size. Regular couscous is tiny; pearl couscous is about the size of a plump peppercorn, which makes it better for salads. (I’m especially keen on the whole wheat kind, and on fregola, the toasted kind from Sardinia.) This salad is a balancing act of many strong flavors, and personal preference plays a role here. So taste as you go and adjust the seasonings and condiments as you like.

Reprinted with permission from How To Cook Everything Vegetarian