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Toasted pearl couscous — salads, pilafs, toasted in butter
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Toasted pearl couscous — salads, pilafs, toasted in butter
Record your recipes and experiments — organized cooking journal
Premium Moroccan blend — rose petals, cardamom, long pepper, 20+ spices
Durum wheat semolina — fresh pasta, bread, pizza dusting
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Trim fennel stalks flush with bulb and remove any discolored areas from bulb. Cut bulb into 1/4-inch dice and coarsely chop fronds. Heat oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saute diced fennel and garlic, stirring, 1 minute. Reduce heat to low and cook, covered, until fennel is just tender, about 6 minutes. Add water and salt and bring to a boil. Remove from heat and stir in tomatoes, lemon juice, zest, couscous, and prunes. Cover skillet and let stand 5 minutes. Stir in fennel fronds and season with salt and pepper.