Author: Jeanne Kelley
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings,...
Author: Katherine Sacks
Author: Amaryll Schwertner
Author: Kelsey Bunker
A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.
Author: Tim
Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.
Author: Einat Admony
Fennel-Crusted Ahi Tuna with Lemon Aïoli Over Couscous
Author: Bruce Aidells
Author: Lori D. Shaller
Author: Melissa Roberts-Matar
Author: Georgia Downward
Author: Dorie Greenspan
Author: Jean Thiel Kelley
Author: Bon Appétit Test Kitchen
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with...
Author: Rhoda Boone
Author: Marge Perry
Author: Amy Finely