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Couscous recipe with garbanzos, feta and Alguashte Dukkah

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In a large skillet, heat 3 tablespoons olive oil over medium heat until it begins to shimmer. Add the couscous and cook, stirring often, until golden and fragrant, 3 to 5 minutes. Pour in the water and add the parsley, tarragon and 1 teaspoon of salt. Reduce the heat to maintain a gentle simmer, then cover and cook until the couscous is cooked through and has absorbed all the liquid, 7 to 8 minutes. Remove the pan from the heat and uncover. Drizzle the couscous with the remaining 1 tablespoon olive oil and gently fluff the grains with a fork. Let rest while you prepare the dukkah.




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