These large cous cous (couscous) 'grains' are as easy to prepare as the smaller, more common variety. Cous Cous is essentially a form of semolina which is usually steamed prior to eating.
Fregola or giant cous cous can be served alongside the traditional tagine, curry or pasta sauce or made into warm or cold salads. The perfect basis for a satisfying lunch, serve with roasted vegetables, steamed fish or chicken.
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