This weekend the first annual Couscous Festival will take place in Pasadena, California. In addition to sampling North African cuisine prepared by Chef Farid Zadi and others, attendants will get to see cookbook author Paula Wolfert roll fresh couscous from scratch, and they'll also see the traditional method of steaming couscous in a couscoussier.
How about you? Do you steam couscous or always reach for a box of instant? Take the poll and see how your own couscous cooking preference stacks up to that of other readers.
Photo © Christine Benlafquih
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