In a kettle bring the water to a boil. Pour over the zest, thyme and couscous. Let the mixture stand, covered, for 5 minutes. Fluff it with a fork, and stir in the parsley, oil, lemon juice, and salt and pepper.;
Recipe courtesy of Gourmet Magazine
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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