Couscous is super easy to make and an excellent base for so many different recipes. Once you learn how to make it, you’ll ...

Couscous isn't as popular as it could be because most people who are unfamiliar with the dish don't feel confident about cooking it. It's really quite simple.

From RecipeTinEats founder Nagi Maehashi’s new book “Delicious Tonight: Foolproof Recipes for 150+ Easy Dinners.” Maehashi writes, “Couscous is a staple in my pantry because it’s a handy no-cook ...

Meat and seafood cooks double up on ingredients all the time: They poach chicken breasts in chicken stock, make a quick shrimp broth with the crustacean’s shells and use it in shrimp risotto, include ...

In a small saucepan, combine the water, turmeric, coriander, cumin and 1 teaspoon of salt. Bring to a boil. Meanwhile, place the couscous in a large bowl. Once the spice mixture has boiled, pour it ...

Sauteed Cauliflower With Israeli Couscous. (Andre J. Jackson/Detroit Free Press/MCT) Yield: 6 servings 1 1/2 cups Israeli (pearl) couscous (see note) 1 tablespoon olive oil 4 cups fresh cauliflower ...

For me, the ultimate food for any celebration is couscous. On Fridays in Morocco, the whole house would be filled with the steam from the couscous that was carefully fluffed in the couscoussier ...