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Cooking

Think big

Israeli couscous is much larger than the North African kind, and it has a bolder flavor, too. Here’s how to make the most of it.

Couscous (Globe photo / Jim Scherer) Toss the chewy, nutty pearls with pancetta, spinach, and golden raisins.
By Adam Ried
October 17, 2010

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The word “couscous” probably brings to mind a fluffy mound of the tiny, superfine grains that are typical of North African cuisines, but Israeli couscous is different. The granules are larger, about the size of peppercorns or tapioca pearls, and they have a pleasantly chewy texture, nutty flavor, and rich, almost buttery quality. Israeli couscous can be served like pasta ... (Full article: 944 words)

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