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 ...

Moroccan couscous recipe—it's a real classic from the Maghreb region of North Africa. Honestly, it's all about bringing ...

Boil water. Place couscous in a flat bottom pan (we used a cake pan) and pour one cup of boiling water over top. Cover with plastic wrap and let sit for 10 minutes. Fluff with a fork before serving.

Jollof rice is one of the most common dishes in West Africa, tracing back its origin to the Senegambian region ruled by the Jolof Empire. It is consumed in Nigeria, Gambia, Ghana, Senegal, Sierra ...

Sometimes the key to easy, flavorful weeknight cooking is looking at dishes in a different way. Risotto, for instance. In typical recipes, chicken broth is added to rice in stages, requiring constant ...

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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 fast food, but not the kind that gets nutritionists up in arms. Most varieties of couscous can be rehydrated with hot water and ready to eat in about five to 10 minutes. And though it ...