Couscous is another element at the heart of Moroccan cuisine and, like pasta, offers a blank canvas. If you love spice, throw in some chili. If you want a bit of freshness and crunch, add some raw fennel.

Yield: 4 servings

Bring chicken stock and water to a boil. Shut off heat, add couscous, and cover tightly for 5 minutes. Fluff couscous with a fork. Add lemon juice, oil, mint, coriander, and scallions, and mix well. Season with salt and top with almonds before serving. 

Couscous is another element at the heart of Moroccan cuisine and, like pasta, offers a blank canvas. If you love spice, throw in some chili. If you want a bit of freshness and crunch, add some raw fennel.

Yield: 4 servings

Bring chicken stock and water to a boil. Shut off heat, add couscous, and cover tightly for 5 minutes. Fluff couscous with a fork. Add lemon juice, oil, mint, coriander, and scallions, and mix well. Season with salt and top with almonds before serving.