Couscous

A classic Moroccan tagine (or stew) is typically made with meat. This satisfying vegetarian main course features three kinds of root vegetables—and a delicious spicy, crunchy chickpea garnish.

The lamb in this dish from Cress Restaurant lends immunity-building zinc. For extra fresh flavors, pluck the rosemary, thyme and mint from plants purchased at a garden center; they'll flourish in a sunny window, so you can use them over and over.

Kohlrabi, a bulbous vegetable with thin stems attached, is a member of the cabbage family. Both green and purple varieties are available. The flavor is a mix of turnip, celery root, and radish. Like other vegetables in the cabbage family, kohlrabi is rich in antioxidants.

Try this deliciously smoky side dish with grilled lamb chops.

Israeli couscous is small, round, toasted pasta with grains about the size of peppercorns. Serve this dish chilled or at room temperature.

Here's a great accompaniment for roast chicken or the perfect side dish to bring to a potluck feast.

Ras-el-hanout is a Moroccan spice blend available at some specialty foods stores and from adrianascaravan.com. Couscous is delicious tossed with brown butter: Simply melt butter over medium heat until browned, then toss it with the cooked couscous.

When it comes to flavoring, most recipes keep couscous firmly planted in the Mediterranean. But because of its mild flavor and versatility, couscous has tempted me to embark on taste adventures further afield. In this visually striking salad, couscous is flecked with another easily prepared ingredient: arame, an elegant, jet-black mildly briny sea vegetable used in Japanese cooking. Arame is ready to eat after a brief soak in water. Asian seasonings integrate the couscous in a memorable way. Use a food processor to chop the carrots and radishes while the couscous is steeping. Serve the salad on a bed of watercress, garnished with some cherry tomatoes or sliced kumquats.

These pearls may not be from the sea—couscous is actually a type of pasta—but their firm texture makes them a natural partner for sautéed shrimp. The simple tomato and white-wine sauce adds spark.

Purchased tapenade gives rich, briny flavor to the fish and the couscous.

Saffron gives the couscous a gorgeous yellow color.

Common ingredients create a Moroccan meal.

Fresh fennel and fennel seeds infuse the couscous with a subtle anise flavor.

While traditional couscous with its exotic spices is the stuff of cold winter nights, I love that the same spices—ginger, turmeric, cinnamon, and cumin—can make a cool couscous salad that's perfect on even the sultriest days. My favorite go-along is grilled chicken, but the salad is also good with grilled fish. When I've got leftover couscous, I spoon it onto a bed of lightly dressed greens, surround it with slices of tomato (and sometimes hard-boiled eggs), and call it lunch.

Sweet-tart pomegranate adds intriguing depth to this braise. It can be made with boneless or bone-in meat. If using boneless, buy a half pound less lamb.

Oatmeal lovers, be warned: This warm couscous topped with fragrant fruit compote is an incredibly easy way to start the day with real panache.

The light citrus flavor in this refreshing side complements the Grilled Tuna with Provençal Vegetables and Easy Aioli .

Merguez, the spicy lamb sausages of North Africa, are popular throughout France. These nearly labor-free patties are a quick way to re-create them in your kitchen. The sweetness of the raisin couscous contrasts nicely with the meat's deep spice.