Kosher salt. Freshly ground black pepper. Couscous: 1½ cups couscous. 1 1/3 cups boiling water. 2 large garlic cloves, minced. 2 tablespoons extra-virgin olive oil ...

Moroccan cuisine is known for its aromatic spices. These give each dish a characteristic note. Cumin, coriander, and cinnamon are well-loved and used, but saffron, paprika, and turmeric are also ...

"Indulge in the rich flavors of Moroccan Couscous, a culinary treasure that transports you to the vibrant streets of Morocco. This dish features fluffy grains of couscous, perfectly paired with ...

What makes this couscous dish perfect for weeknights is that all the ingredients come together in one pot, which means there’s a lot less cleanup.

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 ...

Arrange the couscous on a round plate and place the meat and the vegetable decoratively on top. 11. Add some of the soup over it, making sure that they have extra stock so they do not dry out.