What is it?

Is couscous a grain or a pasta? Neither, really. A Middle Eastern and North African staple, couscous is simply durum semolina (the wheat flour from which most Italian pastas are made) that has been lightly moistened with salted water and rolled into little granules. Medium-grain (also called Moroccan) couscous is widely available in the U.S., but it’s hardly the only option. At Middle Eastern groceries, you’ll see varieties as fine as sand and as large as baby peas.

How to prep:

Traditionally, couscous is steamed in a couscoussière over broth or water and served with butter or with stewed vegetables or meats. But many recipes suggest simply mixing couscous into boiling liquid and setting it aside to swell and soften. Although this method sacrifices a certain degree of fluffiness for convenience, it does work quite well for medium and fine couscous. Larger-grained versions can be steamed in a couscoussière or simmered in broth or water until tender.

How to store:

Store couscous in sealed containers or bags to keep out moisture. At room temperature or cooler, it will keep well for a year.

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Recipes

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  Moroccan Lamb and Seven-Vegetable Couscous

  This traditional dish is served as the centerpiece of every festive and celebratory meal in North African communities around the world, from weddings to funerals, for the feast of the…

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  Chicken Couscous with Dried Fruit

  Dried fruit and nuts are found in many North African dishes. What I love about this simple yet flavorful dish is that the naturally sweet dried fruits take center stage…

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  Couscous Tfaya with Caramelized Onions, Raisins, and Spices

  Tfaya, a delicious, sweet-and-savory vegetarian dish, is a specialty of Morocco and is served over couscous. If you make the stew ahead or have leftovers, add up to 1/4 cup…

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  Caponata-Style Braised Eggplant with Couscous

  Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it…

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  Preserved Lemons

  Preserved lemons add a salty zing to Moroccan dishes like the Tangy Fish Tagine with Preserved Lemons and Vegetables. They’re available in some supermarkets, but it’s also easy to make…

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  Grilled Chicken with Curried Couscous, Spinach, and Mango

  It’s amazing how just a teaspoon of curry powder can make a dish so aromatic. Dressing both the couscous and the spinach with curry vinaigrette disperses its flavor throughout. Serve…

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  Spiced Lamb Patties with Apricot Couscous

  A touch of plain yogurt in these Middle Eastern-style lamb patties helps keep them wonderfully succulent, and a dollop of mint-flavored yogurt on the side balances their richness.

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  Sesame Turkey Cutlets with Israeli Couscous Pilaf

  Crisp pan-fried turkey cutlets offer a nice change of pace from chicken. Their richness is balanced by the tangy feta and bright parsley in the couscous. Look for the larger…

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  Charmoula Lamb Chops with Curried Couscous

  Charmoula, a traditional Moroccan marinade, is typically made with parsley, cumin, and paprika. This kicked-up version features smoked paprika and lots of other fresh herbs. Here, it's used to flavor…

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  Couscous with Corn and Blue Cheese

  In this one-pot side dish, couscous is cooked with fresh corn to soak up its sweet flavor. A touch of cayenne and crumbled blue cheese add heat and tang.