I have a question about the recipe "Couscous with Roasted Fennel and Toasted Almonds" from Jennifer Ann. What size couscous is best for this recipe? Thanks, nt
"standard" couscous rather than the Israeli is what I have used. Have you tried this stuff from the shop? It's amazing:
The photo looks like the larger, Israeli, couscous; but the author doesn't specify, so you can choose whichever you like. I myself prefer the mouthfeel (and flavor absorption) of regular, smaller, couscous. You can also find whole wheat couscous
of the regular/smaller grain. Gives a nice nuttiness to your dish.