'cous cous' on Serious Eats

Curried Chicken With Israeli Couscous

I'd like to take a moment to introduce you to your next go-to weeknight meal, because that's what this dish has become for me. Shredded poached chicken and couscous—here flavored with curry and topped with crunchy pepitas and fresh cilantro—are all cooked in one skillet in under 30 minutes. More

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair. More

Eggplant and Tomato Sauce with Israeli Couscous

Turmeric and some other spices used in this recipe are notably Moroccan, and, while in Morocco it's typical to serve the couscous alongside the stew or sauce, I chose to stir it all together to keep in line with this quick and easy dinners column—and it turned out great. The couscous had a chance to absorb the extra sauce and flavor. More

Kyle Bailey's Couscous from Scratch

Because the process of making couscous is relatively labor intensive, you're not likely to see it done that often. But Bailey goes through the process of steaming the semolina, which requires some patience, but the results are pretty rewarding. It turns out light and airy and tastes subtly of cinnamon. Watch the process, and maybe even try it at home! More

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