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Make-Ahead Harissa Couscous With Pear, Kale, and Lemon

[Photograph: Suzanne Lehrer]

I chose couscous for this dish for both its quick cook time and its mild flavor; between the spicy harissa, tart lemon and sweet pear, I wanted a grain that would deliver bold flavors without providing them itself. That said, feel free to use whatever grains you have on hand—farro would work nicely here for more texture.

Note: Harissa can be found in most specialty grocers or ordered online. If you are planning on making this ahead, don't skip the step of cooling down food before refrigerating. If you go from pot to airtight container, your food will end up steaming and wilting, and your hard work will be ruined!

About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a cook at Eataly's La Scuola. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Follow her recipes and cooking adventures at TheSuzChef.com and on twitter @the_suzchef.

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