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 ...

1. Rinse the couscous in a bowl and drain it in a very fine strainer (line the strainer with cheesecloth if the couscous falls through). Transfer it to a large bowl and rub the grains to be sure they ...

Canned fish brand John West is extending into the pot snacks market with a range of couscous and tuna meals. The new Steam Pots, which roll out in January, comprise a pot of couscous that can be ...

Zachary Engel of Shaya shows the propery technique for making hand-rolled couscous. (Photo by Todd A. Price, NOLA.com | The Times-Picayune) (Todd A. Price) The contemporary Israeli restaurant Shaya ...

LITTLE ROCK — Light and fluffy, couscous is a staple component of North African and many Middle Eastern cuisines, and increasingly it's moving onto mainstream Western tables. But what is it? Tasting ...

Ras el hanout is a Moroccan spice mixture available at specialty shops and Middle Eastern grocers. You can substitute a blend of equal amounts of ground cumin and ground anise with a pinch of ground ...

It seems like Rosh Hashanah customs were created by lovers of fruits and vegetables. Most families will begin Sunday night’s holiday dinner with apple wedges dipped in honey to symbolize the hope for ...