Any food remaining after the holiday meal should be packed into storage containers and refrigerated or frozen no more than two hours after the meal has ended. This ensures that bacteria are not able to proliferate in the food and cause food borne illnesses. Choose shallow containers, which will enable the food to chill more uniformly and not create warmer spots that take longer to reach a safe storage temperature. Do not save any foods that have remained at room temperature for too long or seem questionable. When in doubt, throw is out. It is advisable to discard leftovers (even if refrigerated) after four days. Use it or lose it
Kosher salt is larger than table salt so you don't need to use as much. Couscous is a favorite summer-time dish at our house.
This recipe includes three different types of sugar: sucrose, glucose and fructose.