What size couscous is best for this recipe? Thanks, nt

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.

"standard" couscous rather than the Israeli is what I have used. Have you tried this stuff from the shop? It's amazing:

https://food52.com/shop/products/810-preserved-lemon-and-hand-rolled-cous-cous