Like other whole-grain foods, uncooked whole-grain couscous can go rancid. If you store it in an airtight container in a cool, dry place, it can last up to 2 months. It’ll last 6 to 12 months in ...

The exact details of couscous’s origins are unknown, but we do know the latest time it could have emerged. “Since the forties we have become aware of 13th and 14th century Arabic cookery books ...

Since couscous is composed of semolina flour and water, this unique food is more similar to orzo pasta than a heartier grain like bulgur. Therefore, when cooked, couscous has a lighter feel.

1/2 small red onion or 4 green onions, chopped. 1 to 2 cups packed chopped fresh herbs such as flat-leaf parsley, cilantro, mint. 1 cucumber, peeled, seeded, and chopped ...

Moroccan couscous, noted for its versatility, provides a bright and aromatic bed for roasted onions and tomatoes.

Add the couscous and salt, return to a boil, then turn down the heat to a simmer, cover, and cook until tender, about 15 minutes. Remove the pan from the stove, drain any remaining water, then let ...