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couscous recipes

I'm making it for lunch. I will substitute a few items, but I do keep preserved lemons and fennel (pesto) around. Recipes from others keep us traveling the world...

Moroccan Chickpeas With Chard Recipe

An array of aromatic spices, along with chopped dried apricots and preserved lemons give this chickpea stew a complex, deep flavor, while chard stems and leaves lighten and freshen it up Served with couscous recipes

cooking.nytimes.com|By Melissa Clark