Not everyone has a jar of preserved lemons hanging out in the fridge, but after giving this recipe for Preserved Lemon Chicken with Olives with Almond Couscous a go, you might consider it. Adapted from our poultry-centric cookbook of the week, Poulet, this recipe brings together a trio of salty-fantastic ingredients—capers, olives, and those great preserved lemons)—to make a pot full of falling-off-the-bone braised chicken thighs. More

Lamb is a great meat to toss on the grill in the summer—it takes to a bit of smoke and char. These kebabs are simply rubbed then grilled and served alongside a simple Israeli couscous dressed with a lemon vinaigrette. If you can't find Israeli (sometimes called pearl) couscous, regular couscous also works perfectly well in this dish. Ask your butcher for a recommendation on what type of meat would work best for kebabs; leg of lamb has always worked well for me. More

When taking the stew out of the oven, you'll find that the apricots and onion have melted away almost entirely, leaving the sauce with a slightly sweet, warm richness. The briny olives, carrots, and celery, along with the chunky chicken thighs are just waiting to be scooped over an orange juice steamed couscous flecked with scallions, mint, and cilantro. More

Usually, my go-to technique when cooking fish is to crank up the heat for a smoking hot sear. The theory goes that fish, especially white-fleshed varieties, are pretty mild in flavor, so the more caramelization and flavor that can be built into the cooking process, the better. Of course, that all falls apart when you taste a recipe like this, with the fish resting in a broth so intensely flavored you don't need much else. More

This meal is ideal for Sundays when you're craving something a little bit fancy, but don't want to spend hours hovering over the stove. The butterflied hens cook quickly, and serving them with couscous makes this meal come together in no time. More

This recipe for Eggs Poached in Tomato Sauce on Couscous with Oregano and Parsley is a hearty, meal-worthy take on the Italian classic eggs in purgatory. A simple tomato sauce is enlivened with Greek oregano and acts as the poaching liquid for farm fresh, pastured eggs. While the eggs gently poach in the sauce, couscous is steamed and croutons are fried. The eggs and sauce are ladled onto the fluffy couscous, topped with crunchy croutons, and finished with parsley and shredded Parmigiano. This is one of those preparations that lets the delicacy of fresh eggs really come through. More

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I know this dish probably doesn't look like much. It's lumpy and kind of monotone (my wife charitably commented, once I'd put it into bowls, that "it looks kind of like prison food"). But like people, all dishes can't be attractive, and certainly not everything that's tasty has to be good-looking. More

There is something really satisfying about the one-pot meal. This happens to be true whether it's the depth of winter or the height of summer. One-pot meals don't have to be long simmering stews, or something that sticks to your ribs. This sausage and couscous recipe from Padma Lakshmi goes the Moroccan route, and it's perfect for this time of year. More

Who knew that a spicy lamb sausage from northern Africa would get along so well with collard greens, a staple of Southern soul food? Knowing that sausages and greens are a natural combination, I trusted this recipe from Epicurious.com, which cooks the greens quickly by blanching then braising them with some of the cooking liquid, rather than the long, slow preparation I'm familiar with. More