Couscous

Couscous makes a great accompaniment to saucy braised meats and stews, the tender grainlike semolina pellets soaking up the juices so that you can savor them even longer. While a fluffy bowl of plain couscous cooked with a little butter, oil, and salt works well as a base for more flavorful dishes, this sweet-and-savory version is good enough to eat on its own. The orange-soaked currants add a little dark-fruit intensity, while the pale-green pistachios add a dash of color and meaty heft.</