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Pine nuts, currants, and zucchini liven up couscous for a versatile side dish that’s great served hot or cold. Though included as part of our camping menu, it pairs well with anything from grilled chicken to seared steak. (And is easily adapted to indoor cooking environments.) Note that a full recipe of this couscous makes much more than the 4 servings indicated—we intend for you to keep half of it to make our Campfire Couscous Salad with Bell Peppers and Mint for lunch the following day.
What to buy: Israeli couscous has larger, pearl-shaped granules and is more glutinous than the smaller, more grainlike North African variety.
This recipe was also featured as part of our Picnic Recipes photo gallery.
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