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	<title>leannes.cooking &#187; pearl couscous</title>
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		<title>North African Stuffed Eggplant</title>
		<link>/?p=1439</link>
		<comments>/?p=1439#comments</comments>
		<pubDate>Tue, 08 Sep 2015 00:19:56 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy meals]]></category>
		<category><![CDATA[Mediterranean dishes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[North African spices]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[stuffed eggplant]]></category>
		<category><![CDATA[vegetarian main course]]></category>

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		<description><![CDATA[My challenge with this recipe was to create a dish with eggplant that even &#8220;eggplant haters&#8221; would enjoy and I think I&#8217;ve nailed it! This is a gluten free, vegetarian dish that you can serve to non-vegetarian meat-eaters and eggplant haters alike &#8211; the flavours and textures are wonderful and this could be served as &#8230; <a href="/?p=1439" class="more-link">Continue reading <span class="screen-reader-text">North African Stuffed Eggplant</span></a>]]></description>
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		<title>&#8220;The Works&#8221; (Pearl Couscous) Risotto</title>
		<link>/?p=906</link>
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		<pubDate>Mon, 20 Jul 2015 05:36:23 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
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		<category><![CDATA[ground pomegranate seeds]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[risotto]]></category>
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		<description><![CDATA[I&#8217;ve called this &#8220;The Works&#8221; Risotto, because I literally looked in the fridge/freezer and the cupboard and used what was available &#8211; ingredients that I thought would work well together. Risotto&#8217;s are fun to make because you can be inventive with your choice of ingredients. I used pearl couscous in the very first recipe I &#8230; <a href="/?p=906" class="more-link">Continue reading <span class="screen-reader-text">&#8220;The Works&#8221; (Pearl Couscous) Risotto</span></a>]]></description>
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		<title>Kale, Corn &amp; Salmon (Pearl Couscous) Risotto</title>
		<link>/?p=1</link>
		<comments>/?p=1#comments</comments>
		<pubDate>Wed, 25 Feb 2015 05:03:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[feta]]></category>
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		<category><![CDATA[haloumi]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Generally speaking risotto is made from rice, but I have chosen to make my risotto using pearl couscous.  This versatile Mediterranean toasted pasta is made from wheat flour and readily absorbs liquids while remaining al dente. You will get far superior results if you use a fresh corn cob and my preferred way to cook fresh &#8230; <a href="/?p=1" class="more-link">Continue reading <span class="screen-reader-text">Kale, Corn &#038; Salmon (Pearl Couscous) Risotto</span></a>]]></description>
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