Cooking With Couscous

Tips and recipes for preparing this great grain.

Photo by Tina Rupp

It looks like rice, but couscous (pictured, top left), made from semolina, is a form of pasta. Moroccan couscous, the most common variety, resembles small granules. Prepare couscous with chicken or vegetable broth, rather than water, for a richer flavor. Toss in fresh herbs for a simple side dish, or add olives, roasted peppers, and fresh mozzarella for a summery salad.


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