Because couscous has the potential to be very bland, I have punched it up with a lemony curry dressing. With the fruit elements in this starch, you could also play with fruited or smoky teas instead of water for soaking the couscous; both work well with the curry flavors as well. You can certainly save the effort of the timbales and serve the couscous in a mound, but the timbales are so pretty and clean on the plate!

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