Tender salmon is served with beautiful Israeli couscous, chickpeas, and spicy harissa for an easy meal that packs a delicious punch.
“Dirty” couscous is cooked with vegetables and Creole spices to give a soiled appearance, and it is delicious. Top with soy and honey chicken for a delightful weeknight dish.
Similar to soaking oats, this couscous is softened and swells in flavorful citrus liquid. Stir in the spices of the season for a versatile side dish.
Individually, the braised chicken and couscous recipes are delicious. Put them together for a Moroccan meal that works for everyday or impressing guests.
Lemon couscous cakes take their flavor from fresh scallions and spicy Harissa. Top with Crème fraîche or tagine for a delicious combination.
A Moroccan tagine that is comforting with plenty of protein from the chickpeas. The beautiful mix of spices transports you to an exotic Marrakesh market.
Food is culture and San Vito Lo Capo with festivals, couscous, and beaches, beckons those who want to go beyond the traditional culinary journey.
Spiced bison kebabs with nutty couscous and a glass of Rioja wine is a blissful combination. Make a mint and yogurt dipping sauce for a complete meal.
Juicy, light, and delicious with lime-whipped yogurt, these meatballs are anything but dull and dry.
Golden raisins, aromatic spices, couscous, and asparagus cooked with beef are all blanketed together in a tender roasted pepper – pure culinary delight.
Sweet, soft butternut squash with a nice spicy heat from chili and packed with porcini, couscous, and herbs.
Indian spices and smoky char marks offset the sweetest of the squash in these fun party appetizers.
You can sub in peas, celery, olives, green onion, radish or even a different dressing in this colorful salad.
Couscous, a coarsely ground pasta made of semolina wheat, is a versatile ingredient that works as basic canvas for the bright falvors in this salad.
A vibrant herb pesto brings this healthy side, which is loaded with veggies, to life.
You can serve these roasted veggies on a bed of broken grains like dalia or couscous. Top with toasted poha rice for crunch.
It sounds fancy but all you’re doing when deglazing is adding liquid to bring out the flavors from the glaze left behind from sautéing in oil or butter.
This dish is hearty and satisfying, and perfect for a night when nothing less than soul-warming will do.
This lamb meal is satisfying, hearty and perfect for the winter season.
Idlis are a healthy, yet filling way to start the day in South India. Here they are served as sandwiches with steamed couscous.
While in Hong Kong, Italian born Ambra Meda makes the decision to eat Moroccan food cooked by a Nepalese chef. It doesn’t get more international than that.
Laura Davidson found inspiration for this summer couscous salad by just taking a peek in the fridge.
This dish came about after a trip to the farmers market where Laura Bednarski found English peas. They are scarce in the Midwest so when she finds them she’s gleeful.