Knowing Couscous

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From a June 2001 Bon Appetit, I saved a recipe for Minted Mediterranean Couscous.  Years later, I already know how to make couscous and tabbouleh the way that I like it, what could this tell me that I don’t already know?  That I don’t have to cook red pepper if I chop it fine enough.  That olives and feta make everything better.  That mint alone makes a great couscous salad.  Easy enough to make quickly, it’s a keeper.  That I know.

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