1. This couscous (which is a Moroccan dish and we teach in several of our Spice Market classes) is a perfect Spring recipe since uses many fresh herbs from the garden. It can be also be prepared ahead ...

Even if you've never heard of a couscoussier, you can probably guess what it's used to make by the name alone—and you would be right. It looks like a double boiler, functions like a steamer, and is a ...

This article originally appeared on The Nosher. I always considered couscous to be just a simple side dish until I met a dear friend whose Israeli-Yemenite-Moroccan family introduced me to couscous in ...

Those of us who cook and handle kitchen cleanup as well are fans of one-pot meals, so the source of this recipe — a slender new cookbook with a very long title from Joanna Cismaru, the woman who blogs ...

Tagine isn't just a dish; it's a culinary legacy-named after the conical clay pot it cooks in. This dish boasts robust ...

Get ready to explore World Cuisine with these Moroccan-Spiced Chicken Thighs with Apricot Couscous. This dinner is bursting with North African flavors like cumin, coriander, cinnamon, and sweet dried ...

Couscous makes for a really versatile ingredient since those tiny starchy beads can be tossed with nearly anything, including air-fired harissa mushrooms. You can use it for a side dish or even as the ...

WHEATSFIELD — Couscous is known as the national dish of Morocco. Recipes date back to at least the 16th century. It’s a form of pasta sized by passing the shaped couscous through sieves to sort it ...