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Couscous is the perfect base for soaking up all the veggies' natural juices, but quinoa, rice or pasta will work in a pinch. Just don't be shy with the herbed lemon-mayo sauce on top. Get the ...
Coat the fish with the flour. Heat 2 tablespoons oil in a 12-inch skillet over medium-high heat. Add the fish and cook for 5 minutes or until it's well browned on both sides and flakes easily when ...
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Giada’s choice of fontina cheese delivers a buttery, nutty flavor, while a pop of cherry tomatoes adds sweetness. The taccole pasta shape, with its ruffled edges, ensures perfect texture in ...
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Couscous and Other Good Food from Morocco, by Paula Wolfert, Gael Greene ISBN 0-06-091396-7 Cuisine des palais d'orient , by Alain Mordelet ISBN 2-87678-868-3 Food of Morocco: Authentic Recipes from the North African Coast , by Fatema Hal ISBN 962-593-992-X