It’s odd that couscous has never caught on here in L.A., despite the Moroccan restaurants that have been part of our dining scene since the ‘70s. A town that can fall so hard for pasta ought ...

Preheat the oven to 400°. On a large rimmed baking sheet, toss the sunchokes, carrots, parsnips, sweet potatoes, shallots, olive oil, lemon zest, ginger, cinnamon, turmeric and crushed red pepper ...

A colorful array of charred summer vegetables, basted with a spice-infused olive oil, sits atop a fluffy bed of couscous.

8 lamb forequarter (or neck) chops. 1 cup Charmoula Marinade. 750g (1 ½ lb) couscous. Salt to taste. 1/2 teaspoon saffron threads. 1 brown onion, halved and finely sliced ...

4 chicken breasts, skinned. 340gm couscous. For vegetable soup: 2½ cups of chicken stock. 450 gms chickpeas, soaked for 12 hours. 2 small white turnips, peeled ...

Preheat the oven to 400 degrees. In a large metal roasting pan combine the carrots, leeks, eggplant, squash and Brussels sprouts with the olive oil and 1 cup of broth. Add the thyme, salt and ...

For this tasting, we sampled 14 wines costing less than $18 - four whites and 10 reds - in search of wines to handle the dish's sweet and savory notes.

Okra has a chance to shine alongside a hearty salad blend made up of pearl couscous, cherry tomatoes, and arugula.

8 lamb forequarter (or neck) chops. 1 cup Charmoula Marinade. 750g (1 ½ lb) couscous. Salt to taste. 1/2 teaspoon saffron threads. 1 brown onion, halved and finely sliced ...