When it comes to cooking a "starch" for your meal, there are few sides easier to make than couscous. It's simple, versatile and incredibly fast to cook-it's ready in just 5 minutes! I made a lot of ...

I poured water over the finely rolled balls of crushed semolina flour and ran my fingers through the coarse, dry mixture, attempting to start the rehydration process. It was a balancing act: Too ...

Couscousis not a grain, as many people think, but tiny pasta about a quarter the size of a grain of rice. This North African staple cooks in minutes and can be flavored any number of delicious ways.

July 25, 2008— -- Celebrity chef Wolfgang Puck joined "Good Morning America" to whip up some simple and savory dishes. Check out his recipes for chicken kabobs and a perfect couscous salad. Click ...

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 ...

Couscous is a traditional dish of durum wheat semolina which is cooked by steaming. It is the staple food of North Africa and is also one of the favourite dishes of France. Producing traditional ...

“A good tip for preparing perfect couscous is to rub the dry grains with oil to separate and lightly coat them before cooking. This prevents the grains clumping together after you add the stock. To ...

Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. They are delicious and satisfying and ...

Steak salad is the perfect way to enjoy a light yet satisfying meal that doesn’t skimp on flavor. The combination of tender beef, crunchy cabbage, and fragrant couscous creates a dish that is both ...

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. With its nuanced use of precious spices and inspired flavor combinations, ...