This tender steamed cod with leeks, Swiss chard, and pearl couscous is finished with fresh herbs and orange zest for a ...

This saffron couscous with Spanish olives and anchovies is a bold Mediterranean dish packed with savory, aromatic flavors.

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, ...

Oh, couscous. Is there anything you can't do? Couscous is a dried and cracked pasta made from semolina, like tiny pasta, meaning it cooks at lightning speed. It has a nutty, sweet flavor that pairs ...

Looking to add more flavor and keep salmon fillets moist, I sautéed them on a bed of creamy spinach and seasoned them with ...

In a very large, enameled cast-iron casserole, melt 3 tablespoons of the butter in the olive oil. Add the onion and cook over moderate heat, stirring occasionally, until just softened, about 5 minutes ...

Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. Dinner ...

Couscous is a side-dish staple in North African cuisines. It's basically tiny balls of pasta made from a kind of flour called semolina. In North America, the couscous you’ll find at the grocery store ...

On the other hand, quinoa is the seed of the quinoa plant, which belongs to the Chenopodiaceae, or goosefoot, family (2). However, it’s cataloged as a pseudo-cereal due to its nutritional composition.

Couscous is a versatile food that can be added to salads, stir fry and bowls or be used as an alternative to quinoa and rice in most recipes. “Couscous is a source of various nutrients, including B ...