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Chef Yotam Ottolenghi's couscous recipe from his cookbook, "Plenty," gets its green from arugula, toasted pistachios, and a fresh herb pastePhoto credit: Jonathan Lovekin

Source: The Martha Stewart Show, April 2011
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  • ChristalJ
    29 JUL, 2011
    Have not tried this yet...but need to know, for gluten free, can quinoa be used instead of couscous? If so, how does is change in preparation? thanks, it looks wonderful!
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