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 ...

Mourad Lahlou is the chef at Aziza in San Francisco, where he and his staff make fresh couscous every day. Couscous is a Moroccan dish made by rolling semolina granules into small pellets. Unlike ...

Discover how to make the best couscous you’ll ever taste with this authentic Spanish recipe. Easy, flavorful, and perfect as ...

Chances are if you are serving couscous, you are making something else that has onions in it. Well, save those onion peels…the outer layer and the skins. They have great flavor. Scrounge up some ...

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Israeli couscous adds heft to this Mediterranean salad, a chunkier take on tabbouleh. Serve it on its own for a vegetarian lunch, but it also works well as a side for fish or grilled chicken. Slice ...

In a blender, puree the cilantro, canola oil, garlic, ginger, paprika, salt, turmeric and cumin until smooth. Pour the marinade into a resealable plastic bag, add the salmon and seal the bag. Turn to ...

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Looking for a light meal that won\'t weigh you down? Then our stuffed zucchini with couscous, tomatoes, and chickpeas is just what you need!

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 ...