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 ...

To those who have never seen it, couscous may look like chicken feed. But once they taken a bite of this tiny, grain-shaped pasta, even the most skeptical connoisseurs will have a hint of its larger ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

Note: traditionally couscous is served topped with meats and/or vegetables but first steamed with the meats’ juices several times to bloom the granules. I wanted to make mine less labor intensive yet ...

Morocco’s medieval culinary tradition reveals couscous recipes far more diverse than today’s familiar version, ranging from fava-bean couscous and turnip-green couscous to preparations made from bread ...

For all of you that love couscous, here is the real recipe, directly coming from Morocco ! Preparation: Step 1: In the couscous maker bottom pot, heat some olive oil. Then brown the minced onion and ...

Couscous, a North African dish, looks like a fine-grain cereal. But it is more like pasta–a blend of flour or semolina and water that is shaped by hand or machine into pellets. There is an instant ...

Travel to Morocco while still in your kitchen with these aromas tantalising you. Combine all ingredients except tomatoes and couscous. Mix well and rest for 15 minutes. Next pick out and separate the ...