Technically neither a grain nor a pasta, couscous is versatile, low-maintenance, and right at home in both warm and cold dishes.
Culinary chat rooms clamor with debate over whether couscous (KOOS-koos) is a grain or a pasta. Let’s resolve the foodie feud by saying that, technically, it’s neither. Traditionally, couscous was made by rolling moistened semolina (the hard cracked wheat produced by the first crushing in the milling process) in a bowl of flour. Since it isn’t made with a conventional dough, it’s not a true pasta—and the flour coating takes it past the point of being simply a grain.
Here’s a fresh, no-cook recipe perfect for picnics and versatile as can be. It’s the winner in Relish’s and the California Ripe Olives’ contest for the best new recipe using ripe olives.
A garden-full of goodness is what you’ll find in this modern, meatless take on stuffed bell peppers.
A great end-of-summer dish that uses fresh herbs, summer tomatoes, and shredded rotisserie chicken.
A heart-shaped parchment packet holds a healthy meal shrimp and couscous.
Sweet mangoes combine with Israeli couscous in this summery salad.