Apricot Pistachio Moroccan Couscous | Basque with Love Mustard also known as tenderloin is

also known as tenderloin is all grass-fed and pasture-raised

Cooking Tip : Make sure that the rump steak is at room temperature before cooking

BENCH TOP METHOD: Allow the dough to thaw and rise to double the size in pouch at room temperature

with the highest quality

Uniquely Sharp

Apricot Pistachio Moroccan Couscous | Basque with Love Mustard also known as tenderloin isSusana Corcoba grew up in the Basque country, a region bordering Spain and France, renowned for its strong culture of traditional cooking with quality produce. At home Susana's Ama was always preparing something fresh from the local market, which sparked her obsession and passion for good food from an early age. COOKING INSTRUCTIONS Mix in a bowl equal parts of couscous and boiling water along with a tablespoon of olive oil or butter, swirl around and