This couscous cooks up fluffy and light for a filling, nutty dish. Made from nothing but semolina wheat, this is a delicious way to bulk up meals, because you can use couscous as a side or an entree. It cooks up easily in mere minutes on the stove top or in the microwave so you can make it plain, adding just butter and salt -- and a soopnful of spicy harissa if you're so inclined -- or get more creative.

There are infinite ways to cook couscous. Make traditional Moroccan cuisine, using garbanzo beans, raisins, oranges, and sweet spices like cloves, ginger, and allspice, and serve with lamb, or use shallots, pine nuts currants and chicken to make a sweet-savory dish. Try couscous with tomatoes, feta and Mediterranean spices, or make it with cubed sweet potatoes, zucchini, and red bell peppers. Want a cool and refreshing meal? This grain can be served cold in vegetable salads, with fruit, or used to replace bulger in a tabouleh.

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