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Couscous with greens from Unforgettable: The Bold Flavors of Paula Wolfert's Renegade Life (page 231) by Emily Kaiser Thelin

  • green onions
  • red bell peppers
  • dill
  • celery
  • ground coriander
  • buttermilk
  • parsley
  • leeks
  • yellow onions
  • tomato paste
  • garlic
  • dried red pepper flakes
  • instant couscous
  • green chiles
  • carrot tops
  • sweet smoked paprika
  • ground caraway

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Notes about this recipe

  • L.Nightshade on January 13, 2019

    I made pretty serious modifications for this: I didn’t use the same proportions of greens, mine was heavier on leeks, scallions, and carrot tops; I steamed all the greens in a microwave steamer basket; I cooked the couscous separately to make sure it was done. I used the water from steaming the greens. I can’t stand buttermilk, but liked the idea of something to cut the bitterness of the greens, so I served it with a bowl of yogurt. I mixed everything together at the end, with the onion, tomato, garlic and spice mixture prepared as directed. It turned out great, even if not done in the recommended fashion. Mr. Nightshade kept remarking on the unusual flavor, which I think must have been the carrot tops, because everything else was pretty familiar. Or perhaps just the combination of ingredients, with the emphasis on herby greens. I really think one could use any greens in this, and I’d like to make it with arugula. The recipe makes a lot, and the leftovers are just as delicious.

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