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North African couscous often appears in Sicilian cooking because of their geographic proximity—take, for instance, couscous alla Trapanese, which pairs fresh seafood with the tiny pasta shape. This satisfyingly chewy couscous is made with farro, an ancient grain with a light nutty flavor reminiscent of oats or barley. Historic Italian producer Rustichella d'Abruzzo—a family company that traces its roots back to 1924 in Penne, Italy—makes its pasta using traditional methods, including slow-drying at low temperatures over the course of days. Try Rustichella d'Abruzzo Farro Couscous with our North African Chicken Couscous.
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Use this slightly nubby couscous in place of traditional semolina couscous for a slightly chewier texture, or instead of fregola or pearl couscous for a more absorbent base for sauces and stews. The nutty flavor of the farro will complement most anything.
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