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Couscous is super easy to make and an excellent base for so many different recipes. Once you learn how to make it, you’ll ...

Quinoa is the more nutrient-dense choice. Compared to couscous, quinoa contains more protein, fiber, and essential ...

Couscous is a side-dish staple in North African cuisines. It's basically tiny balls of pasta made from a kind of flour called semolina. In North America, the couscous you’ll find at the grocery store ...

Chicken seasoned with cinnamon, cumin, and turmeric creates a fragrant, savory Moroccan-inspired dish. The turmeric not only ...

Couscous is one of the world’s most extraordinary foods, more delicate than any gnocchi, light as a snowdrift. It’s also terribly misunderstood. More than just the stuff that comes out of a box, ...

On the other hand, quinoa is the seed of the quinoa plant, which belongs to the Chenopodiaceae, or goosefoot, family (2). However, it’s cataloged as a pseudo-cereal due to its nutritional composition.

This recipe comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. Writing a ...

Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil and cheese, the resulting pesto isn't too wet.

Oh, couscous. Is there anything you can't do? Couscous is a dried and cracked pasta made from semolina, like tiny pasta, meaning it cooks at lightning speed. It has a nutty, sweet flavor that pairs ...