These amazing couscous recipes include a crunchy couscous galette, a North African stew and more.
Food & Wine
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Couscous Salad with Turkey and Arugula
Sweet raisins, crunchy nuts, spicy arugula—this couscous salad boasts an interesting array of flavors and textures. We include strips of roasted or smoked turkey to make it a meal, but you can leave them out for a meatless salad.
This big, cheesy couscous cake is a wonderful way to use up leftovers, but it's so good and fast you’ll want to make it with fresh couscous, too. Grace Parisi sometimes adds whatever roasted vegetables she has on hand, such as sweet potatoes, carrots or asparagus; or she might top the galette with fried eggs for breakfast.
Marcia Kiesel used to crust salmon with bread crumbs, but she created this clever alternative as a way to use up leftover cooked couscous. She now prefers the couscous because it holds its shape and delivers a much more satisfying crunch.
Chef Mark Sullivan marinates his chicken in 13 different ingredients over the course of two days. Home cooks can make a simple, delicious rub for chicken with fewer ingredients, including mint and ginger.
When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives and lemon; the broth is delicious over couscous.
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 similarly sumptuous results in a much shorter time. The dish is decidedly spicy; if you prefer less heat, just reduce the amount of cayenne.
Carrots, fennel, zucchini, and chickpeas in a broth spicy with jalapeños, caraway, and coriander make for a full-flavored vegetarian couscous. If you want to introduce meat, sautéed merguez—the hot North African sausages—are a great way to go.
Moroccan-inspired couscous, chunky with apricots and almonds and flavored with cinnamon and honey, makes a quick and unexpected stuffing for roasted hens. The honey drizzled on the birds during the last ten minutes of cooking gives them a glistening, crisp brown skin.
Salmon in Charmoula with Risotto-Style Israeli Couscous
Treating Israeli couscous like risotto, Michael Solomonov simmers the pearl-shaped grains in a tomato sauce until they become rich and creamy. The side is incredibly tasty with the salmon marinated in charmoula, a tangy cilantro-based Moroccan sauce.