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      <pubDate>2019-01-09 14:11:48 UTC</pubDate>
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         <title>Couscous</title>
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         <description><![CDATA[<div>is the staple product of North Africa and the national dish of the countries of Maghrib, that is, Algeria, Morocco, and Tunisia. <strong>Couscous</strong> spread from this area, where it originated, to Libya, Mauritania, Egypt, and sub-Saharan countries.</div>]]></description>
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         <pubDate>2019-01-09 14:25:12 UTC</pubDate>
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         <title>How couscous looks</title>
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         <pubDate>2019-01-17 14:06:42 UTC</pubDate>
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         <title>History</title>
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         <description><![CDATA[<div><strong>Couscous</strong> (from the Berber word k'seksu ) is the staple product of North Africa and the national dish of the countries of Maghrib, that is, Algeria, Morocco, and Tunisia. <strong>Couscous</strong> spread from this area, where it originated, to Libya, Mauritania, Egypt, and sub-Saharan countries.</div>]]></description>
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         <pubDate>2019-01-17 14:07:27 UTC</pubDate>
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         <title>Ingredients for simple couscous</title>
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         <description><![CDATA[<ol><li><strong>Boil water</strong><br>For each cup of dry couscous, use 1½ cups of water. Bring to boil in saucepan.</li><li><strong>Add salt and oil or butter</strong><br>Add ½ tsp. salt to the water and a little olive oil or butter if desired, to add moisture.</li><li><strong>Add couscous and let steam</strong><br>Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes.</li><li><strong>Fluff with a fork</strong><br>Couscous grains tend to bind together in the cooking process, so fluff the grains with a fork. Before serving, stir in any flavorful extras like lemon zest or chopped scallions.</li></ol><div><br></div>]]></description>
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         <pubDate>2019-01-17 14:11:04 UTC</pubDate>
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