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Recipe: Braised Moroccan Lamb Shanks with Apricot Almond Couscous

Morocco . . . the gateway between Europe and Africa, and a culinary star in her own right. Although Morocco’s culture has been influenced by trade from Europe, the country has still retained her own flavor by using bold, rich spices. Couscous and lamb are staples of Moroccan cuisine, and this recipe adapted from Chef Steve Chiappeti at Viand Restaurant in Chicago incorporates these two essentials into an exotic braised dish.

Recipe: Couscous Salad with Radishes and Pine Nuts

A refreshing complement to roasted or grilled meats, poultry, or fish. Most of the work can be done ahead of time, but add the radishes just before serving so they remain crisp and retain their bright red border.

Recipe: Cranberry Pecan Couscous

Rather than serving the same old stuffing with your holiday turkey, try this fragrant couscous with dried cranberries and toasted pecans. It takes just minutes to prepare and will surely gather raves. The secret is More Than Gourmet's Glace de Volaille Gold mixed with a touch of orange juice for a flavor that gives just a hint of the bird's taste. If there are leftovers the day after, add diced turkey and toss with a mustard vinaigrette for a savory salad.

Recipe: Lemon Herb Couscous

Fluffy couscous flavored with lemon and fresh herbs makes a quick and delicious side dish for grlled fish or chicken.

Recipe: Mushroom Couscous with Herbs

The savory mushroom flavor of this quick and easy dish makes it a great side for grilled or roasted meats. It also works as a vegetarian main dish, maybe sprinkled with crumbled goat or blue cheese.

Recipe: Spiced Couscous with Dried Fruit

A simply delicious side dish for roast chicken, pork, or lamb, this couscous is big on flavor and small on preparation time. The recipe is easily doubled or tripled for a crowd.

Recipe: Summer Vegetable Couscous

Fragrant couscous studded with fresh corn, zucchini, and bell pepper. Serve it as a side for grilled steaks, chicken, burgers, or pork chops or add cooked chicken, shrimp, or meat to make it a meal.
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Classic French Stocks and Sauces