It’s ridiculous how often I make and enjoy this! It’s so easy to pull together and the combination of spices, toasted couscous, and broth utterly satisfying.

brilliant!

Welcome Cynthia! Thanks for the good information on noodle noodles!

Beautiful! And now I’m really, really jealous . . .

In with the wet ingredients! Thanks for the heads up, I corrected the recipe.

Susan, either Meyer or regular juice would be fine for preserved lemons — you choose!

Missy, this is the recipe verbatim from the book, which is an American edition.

Thanks Joe. I love honey and appreciate all the hard work you and the bees do (as I sit here reading this fine tale with my honey-sweetened cup o’ tea).

A fantastic winter salad!

Good questions! I worked the answers into the recipe.

Indeed the recipe calls for 1 1/2 eggs. This wasn’t a problem for me, as I often have a jar of either yolks or whites in the fridge; for this recipe I spooned out what I estimated as half an egg. If that seems too fussy for you, go with one and see how it works, adding a splash more of oil if the batter seems too dry.
As for using flax instead of oil, give it a try and let us know how it turns out!

Anonymous, there is such thing as rice bran oil, which the author lists as a choice in the recipe. As for nutritional content, these muffins are packed full of fruit, veggies, and nuts with not a whole lot of oil. I replaced half of the flour with whole wheat pastry flour and thought they were delish.

Where would I get my hands on a Spencer?
My favorite apple: Cox’s Orange Pippin. I like to say it’s name. I adore it’s color: orange (inside and out). I love it’s aroma, taste, texture. And it makes me swoon to think it all started with a chance seedling.

Farro is a grain, a kind of wheat. Re. the beef shanks, I used the same amount: 4 lbs.