It's always fun to experience how shape and size affect the taste of pasta. One of the best examples is couscous. Upon first taste, most people enjoy it, but can be surprised to learn that the tiny grains are semolina pasta. At one time it was an exotic food for many Americans, but now it's appearing with greater frequency at meals. I think the texture and flavor is fabulous, as well as the minimal cooking time required to make it. So, as Presto Pasta Night, the event created by Ruth at Once Upon A Feast, has rolled around again, I did a mental review of pasta and imagined a heaping plate of couscous, shredded roast chicken, dried fruit, and almonds. So, here it is.