Let’s talk about couscous. These fast-cooking pearls are a worthy side dish on their own. However, it should come as no surprise that we like to dress them up a bit. In this recipe we toss whole-wheat ...

Couscousis not a grain, as many people think, but tiny pasta about a quarter the size of a grain of rice. This North African staple cooks in minutes and can be flavored any number of delicious ways.

This salad is a favorite in my noodle cooking classes. The salad's character can be mild or zesty; simply adjust the heat by using the amount of red pepper flakes that suit your taste. Bring a large ...

Whoever said cooking was hard never tried this lightning-fast recipe. The fussiest part is boiling the couscous; the rest is just tossing it with tomatoes and pantry staples. Serve this at your next ...

Let HTA School of Culinary Art’s spicy couscous light your fire this festive season. This recipe won’t have you standing over the stove for too long. With its tasty ingredients, decadent scent and ...

Combine cumin, turmeric and pepper in a cup. Sprinkle over chicken strips. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 3 minutes, or until chicken is ...

Gambian Foods serving spicy grilled tofu and veggies, a new food item this year during the first Friday of Jazz Fest 2014, April 25, 2014. (Photo by David Grunfeld, NOLA.com | The Times-Picayune) What ...

There’s a little Tunisian spot in Paris I like to visit for a casual meal. It’s totally bare-bones, but the place has a great feel and the food is simple and good. For a first course they make a ...

"Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure." Moving cannabis ...