Green Bean and Israeli Couscous Salad with Pickled Red Onions

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

• 
  
  1/2 cup small-diced red onion
  
  


• 
  
  1/4 cup red wine vinegar
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green beans, trimmed and cut into 1/2-inch pieces
  
  


• 
  
  1/2 cup Israeli couscous
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.

Rosemary-Rubbed Rib-Eye with Charred Red Onions

Rained out? You can recreate some of the same grilled flavor you love using your broiler. Bringing the steaks to room temperature before broiling will help them cook on the inside without burning on the outside. If serving more than two people, cut the steaks in half or slice them.

• 
  
  2 Tbs. plus 1 tsp. olive oil
  
  


• 
  
  4 tsp. finely chopped fresh rosemary
  
  


• 
  
  1 tsp. dry mustard
  
  


• 
  
  1/2 tsp. garlic powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 12-oz. boneless rib-eye steaks, about 1 inch thick, at room temperature
  
  


• 
  
  1 large red onion, cut into 1/3-inch-thick slices
  
  

In a small bowl, combine 2 Tbs. of the olive oil, the rosemary, dry mustard, garlic powder, 2 tsp. salt, and 1 tsp. pepper to make a paste. Rub onto both sides of the steaks.

Position a rack about 4 inches from the broiler and heat the broiler on high. Heat a broiler-safe cast-iron grill pan or skillet on the stovetop over medium-high heat until searingly hot (at least 5 and up to 15 minutes).

Put the steaks in the hot pan and transfer to the broiler. Broil about 2 minutes per side for medium rare (130°F), or until they reach your desired degree of doneness. Transfer to a cutting board, tent with foil, and let rest.

Brush the tops of the onion slices with the remaining 1 tsp. olive oil and season lightly with salt and pepper. Put in the pan, oiled side up, and broil until lightly charred, about 4 minutes. With tongs, separate the onions into rings, toss, and continue broiling until crisp-tender and deeply charred, about 4 minutes more. Slice the steaks if you like, and serve topped with the onions

Green Bean and Israeli Couscous Salad with Pickled Red Onions

Toasting Israeli couscous, a small, pearl-shaped pasta, before boiling gives it a richer flavor. Enjoy this salad warm or at room temperature.

• 
  
  1/2 cup small-diced red onion
  
  


• 
  
  1/4 cup red wine vinegar
  
  


• 
  
  1 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  3/4 lb. green beans, trimmed and cut into 1/2-inch pieces
  
  


• 
  
  1/2 cup Israeli couscous
  
  


• 
  
  2 Tbs. coarsely chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  Freshly ground black pepper
  
  

Put the onions in a large serving bowl. In a small saucepan, bring the vinegar, sugar, and 1/2 Tbs. salt to a boil. Pour the mixture over the onions, cover, and let sit for about 30 minutes.

Bring a medium pot of well-salted water to a boil over high heat and cook the beans until crisp-tender, about 3 minutes; transfer with a slotted spoon to a colander.

Keep the water at a boil while you toast the couscous in a dry skillet over medium heat, stirring, until golden-brown, about 4 minutes. Cook the couscous in the boiling water until tender, about 10 minutes; drain in the colander with the beans. Add the couscous, beans, parsley, and olive oil to the onions and toss. Season to taste with salt and pepper and serve.