For all of you that love couscous, here is the real recipe, directly coming from Morocco ! In the couscous maker bottom pot, heat some olive oil. Then brown the minced onion and the chicken thighs.

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields ...

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 ...

I had been craving couscous, so rather than grab a box of the pre-seasoned stuff, I wanted to find a from-scratch recipe that showcased this delicious carbohydrate. The problem — no one in town seemed ...

Couscous is one of the world’s most extraordinary foods, more delicate than any gnocchi, light as a snowdrift. It’s also terribly misunderstood. More than just the stuff that comes out of a box, ...

National Couscous Day encourages everyone to explore this versatile pasta. Couscous, available in Moroccan, Israeli, and Lebanese varieties, cooks quickly and absorbs flavors well. The article ...