The surprisingly simple process of making homemade couscous yields a nuttier, more flavorful result than any boxed couscous. This is collaborative content from Food & Wine's team of experts, including ...

Couscous is one of the world’s most extraordinary foods, more delicate than any gnocchi, light as a snowdrift. It’s also terribly misunderstood. More than just the stuff that comes out of a box, ...

I had been craving couscous, so rather than grab a box of the pre-seasoned stuff, I wanted to find a from-scratch recipe that showcased this delicious carbohydrate. The problem — no one in town seemed ...

Thawed frozen shrimp and couscous are two ingredients I turn toward most often for weeknight meals. They both cook in minutes and can be served in countless ways. But it wasn’t until recently that I ...

All over the world, Jews celebrate Hanukkah with lighted candles and deep-fried foods. In Morocco, the fundamentals are no different, though, of course, the details are. While it isn’t considered one ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Most of the time when I cook, I riff. This is thanks to years of ...

Couscous is all things to North Africans. It is ceremonial, a special dish served on significant occasions, and it's commonly enjoyed as an everyday comfort food. Couscous refers to the main ...

This colorful salad is filled to the brim with summer flavor. Chewy pearl couscous mingles with crunchy cucumbers, juicy cherry tomatoes, sweet watermelon, quick-pickled red onion and salty feta ...

Heat 1 tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add water and salt to ...