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How about authentic couscous ( as in the dish not the grain ) ? I absolutely love a good couscous. Always a treat to have the real thing by Morrocan or Tunisian friends.
All the Authentic North African sites I could find were in French so here's a recipe ( and some photos of what North African couscous looks like) in English :
Foodwizard Home Cooking - Couscous Royal the Meal of Kings (http://www.foodwizard.yourpower2be.com/couscousroyalmealofkings.html - broken link)
Cous Cous: Little dry granules that people sometimes eat with no valid reason other than survival. Better suited for stuffing those Rosin Bags for bowlers; also usable as a substrata for aquariums.
Cous Cous: Little dry granules that people sometimes eat with no valid reason other than survival. Better suited for stuffing those Rosin Bags for bowlers; also usable as a substrata for aquariums.
So I gather it's not just French food you loathe ! Have you ever actually had couscous ( the dish not just the grain) ?
So I gather it's not just French food you loathe ! Have you ever actually had couscous ( the dish not just the grain) ?
No. I see pictures when I do a Bing search of this other couscous you speak of - it looks wayyy delicious and great. I'm refering to the cous cous that could be used to make painted floors skidproof.
No. I see pictures when I do a Bing search of this other couscous you speak of - it looks wayyy delicious and great. I'm refering to the cous cous that could be used to make painted floors skidproof.
Couscous grain can be a little uninspiring on its own certainly.... Mind you all so can pasta or rice. I don't think any of them were meant to be eaten straight.
I hope you get to try proper real North African Couscous , it truly is glorious especially with the Merguez sausages.
Couscous grain can be a little uninspiring on its own certainly.... Mind you all so can pasta or rice. I don't think any of them were meant to be eaten straight.
I hope you get to try proper real North African Couscous , it truly is glorious especially with the Merguez sausages.
I would pay a high price to experience the couscous you speak of!
I would pay a high price to experience the couscous you speak of!
Full disclosure - it starts the same.
It's like spaghetti - you buy a box of spaghetti and then cook the spaghetti in a spaghetti pot in order to make a dish called spaghetti that has sauce on it.
Likewise, you buy the couscous grain and then, in cookware called a couscouserie, you use the couscous grain to make a dish called couscous that has meat and veg and seasoning in it.
Like Mooseketeer, you might want to forgo trying to make the plain grain again yourself until you've had a chance to taste it in an authentic couscous dish made by someone familiar with that style of cooking. It could be you still won't like the texture, though.
I love it plain as a side but I was already used to the grain by the time I had it that way. Plus, I like plain baked potatoes or buttered pasta.
It's like spaghetti - you buy a box of spaghetti and then cook the spaghetti in a spaghetti pot in order to make a dish called spaghetti that has sauce on it.
Likewise, you buy the couscous grain and then, in cookware called a couscouserie, you use the couscous grain to make a dish called couscous that has meat and veg and seasoning in it.
Like Mooseketeer, you might want to forgo trying to make the plain grain again yourself until you've had a chance to taste it in an authentic couscous dish made by someone familiar with that style of cooking. It could be you still won't like the texture, though.
I love it plain as a side but I was already used to the grain by the time I had it that way. Plus, I like plain baked potatoes or buttered pasta.
What's on tonight's menu?
Excellent advice...and, just to be clear, I did eat all of my large serving....my wife declared she didn't like it in about 3 seconds. I kept at it and got to where I adjusted to the new-ness of it....almost liking it. I'm putting the large chuck roast in the oven in a few minutes. Internet sites tell me to set oven at 275 degrees, so that's what I'm doing...cooking it for about 5 hours, which may be too long for a 3 and a half pound roast? (Time will tell) I'm going to just boil some red potatoes in a pot, just so I don't destroy the roast - the glass roasting pan is little bigger than the roast, anyway.) I'll bake a few large Vidalia onions in the oven, wrapped in foil, individually. And, finally, I should really get that cornbread a-cookin'! Thanks for asking ~ What about cous-cous cat litter?
Saw this thread, and laughed out loud. Leftover couscous? There is NEVER leftover couscous when I make it for us.
I have had restaurants put couscous in salads -- green salads, even, and it is an interesting addition. I mean, why not?
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Have you ever actually had couscous ( the dish not just the grain) ?
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