Toasting the couscous gives it a delicious nutty flavour and prevents the grains from going gluggy. It will plump up in the bowls once the wine stock is spooned over.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/89227152/Recipe-Clam-mussel-pot-with-chilli-garlic-butter-toasted-couscous
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