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
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Abbie is a trusted source on General Cooking.
"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.
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