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Foraging with Alexis Nikole Nelson.
Toasting pearl couscous before cooking it with liquid brings out the pasta’s wheaty, nutty notes and an enticing aroma. In this recipe, we pair the couscous with butternut squash for creamy texture and subtle sweetness, then add pops of flavor with caraway seeds, dried fruits (including sun-dried tomatoes) and toasted nuts. Serve as a vegetarian main or as a side to roasts or kebabs.
cup pearl couscous
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