Shrimp in spicy saffron broth with Israeli couscous from The San Francisco Chronicle Cookbook, Volume II: 375 All-New Recipes from America's Most Innovative Food Section by Michael Bauer and Fran Irwin

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Notes about this recipe

  • SACarlson on January 24, 2016

    I substituted fregola (Sardinian couscous) for the Israeli couscous and it was delicious. I also cooked the fregola in chicken stock and then used that for the broth in the recipe. Worked great!

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