1.	In a medium saucepan over medium heat, melt 2 tablespoons of the butter and add the shallots. Saute until the shallots are translucent, 2 to 3 minutes. Add the broth, saffron, and remaining 2 ...
The first time I ever had couscous was at the home of some French-Moroccan friends of my parents. I was only 15 at the time, and I don't think I'd ever seen anything quite as exotic as the food ...
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