Maftoul or pearl couscous has such a delicious structure. It is soft and yet has a bite. Those little balls absorb flavor and blend in great with the rest of the ingredients. I am in favor of cooking first and then baking. Then they are at their best. So that’s the tip of the day.
500 gram pearl couscous
1 kilo spinach
2 Preserved lemons
5 cloves garlic
1 large bouquet flat parsley
100 gram peeled salted pistachios
salt and pepper
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