Here’s a variation on the risotto theme. This recipe uses a kind of couscous known as moughrabiye or Israeli couscous. It is made from the same toasted semolina as the regular granular couscous with which we are most familiar, but it is formed into larger round balls about the size of whole peppercorns. There is an even larger variety known as Lebanese couscous that can also be used in this dish; they are about the size of petite peas and take longer to cook. This also makes a nice side dish for simply cooked meats, fish, and poultry.
In a Saucepan over medium heat, sauté the shallots and garlic in olive oil until lightly colored. Add the couscous and sauté for a minute or two longer. Add the wine and
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