Name: Steamed Couscous with Toasted Pumpkin Seeds
Cook time: 15 min
Total time: 50 min
Yield: Makes 6 servings
Ingredients: 2 1/4 cups couscous; 1 cup water; 1/2 cup green (hulled) pumpkin seeds; 1/2 teaspoon fennel seeds; 2 tablespoons olive oil

Steaming couscous may be a bit more time-consuming than the usual boiling method, but we feel the results are well worth it. Steaming makes the grains fluffier and much more tender. You'll need a bowl-shaped steamer, such as a basket steamer, or you could set a metal sieve into the saucepan.

Cooks' notes:

•If you're using the sieve steaming method or if your steamer doesn't have a tight seal, cover pot with a kitchen towel, then with the lid.

•After first steaming and addition of water to bowl, couscous may stand, covered and chilled, up to 1 day.

Recipe notes

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Pan-Fried Turmeric Bread (Kubez Kimaaj)

Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.

Grape Dumplings

Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.

Zaru Soba (Cold Buckwheat Noodles)

Cool off with this easy zaru soba recipe: a Japanese dish of chewy buckwheat noodles served with chilled mentsuyu dipping sauce, daikon, nori, and scallions.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Pad Kee Mao (Drunken Spaghetti)

Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.

Angel Hair Bibimguksu

Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.