This fried couscous with spicy chicken and greens is exactly that kind of dish. It’s a clever, no-fuss way to use up what’s in your fridge while still delivering on taste, texture, and nutrition. In ...

With the heat on high, once the hot water is boiling, you can turn the heat off, place the lid on, and let the couscous steam cook in five minutes. Once ready, the couscous can be fluffed up with ...

Cook couscous in lightly salted water according to package directions. For the best experience, couscous should be prepared ...

Traditional couscous can be bought in Britain, but needs pre-soaking and takes a long time to cook – it’s usually steamed. Quick-cook couscous is more readily available and more convenient ...

Most packages of couscous promise that “the whole operation, from box to bowl, takes about five minutes,” said Marcus Walser in Cook’s Illustrated. But the results are usually “similar to ...

Cook couscous according to package instructions, but season cooking water with ¾ teaspoon salt and 1 tablespoon olive oil. Meanwhile, in a large sauté pan over medium heat, warm 1 tablespoon ...

Heat the olive oil until it is almost smoking in a small pot over medium-high heat and toast the couscous until light golden brown. Cover with hot stock, bring to a boil, and cook until al dente ...

Kid’s job: Use a fork to stir up the couscous until it looks fluffy. Kid’s job: Add the chopped vegetables and stir well. If you want to add herbs, nuts, olives or dried fruits, stir these in ...

Give these four high protein vegan jarred salads a try as meal prep or as packed lunches for easy and quick meals.

Add the onion and carrot and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Add the couscous and stir to coat with oil. Add the water and a generous pinch of salt ...