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A Paula Wolfert recipe. The melange of dill and fennel, celery leaves, red pepper flakes, and spices makes for a light and delicious couscous. Since this type of couscous tends to be slightly dry, you may want to serve it with glasses of buttermilk, the traditional way. I adapted the recipe to make without a couscousier.
Units: US | Metric
Serving Size: 1 (314 g)
Servings Per Recipe: 4
The following items or measurements are not included: