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Morticia
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« Reply #180 on: 11:13:22, 25-05-2007 » |
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Andy, I`m a fan of couscous. It`s a bit of a Cinderella grain and gets overlooked. I make tabbouleh using couscous instead of bulgar wheat, which takes a-g-e-s to soften. It`s a good alternative to rice. Stir some chopped coriander through it, a squeeze of lemon, maybe hurl in some broad beans, even some asparagus if you`re feeling flush! It`s a very versatile grain.
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MabelJane
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« Reply #181 on: 16:24:54, 25-05-2007 » |
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Sharing food with someone you love can be a wonderful thing, certainly much better than eating on your own  I have great admiration for people who cook proper meals even if it's just for themselves. At least you have lots of delicious leftovers for future meals!  Anyone else into couscous?  Yes!!! So quick and easy. Andy D,
I never tried couscous. I don't even know what to do with it. I think you have to boil it like rice and wait until water evaporates.
What recepy did you do for yourself?
T-p, it's so easy - you don't really have to cook it at all, just rehydrate it. If you want it plain you simply put some in a bowl, pour boiling water onto it, stir it and leave it for a few minutes to absorb the water and soften. If you want it more tasty you can then add it to some fried chopped onion and/or garlic and cook it gently for a couple of minutes, adding soy sauce and any other herbs and seasonings you like. MJ  |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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eruanto
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« Reply #182 on: 17:22:17, 25-05-2007 » |
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couscous is so hard to eat! falls off everywhere! imagine trying with chopsticks....  |
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harmonyharmony
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« Reply #183 on: 17:52:41, 25-05-2007 » |
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Tonight is pizza topped with asparagus and some Villotte, or is that Villette?
I find that couscous has the right amount of stickiness to cope with a fork quite nicely (and it goes quite well in a wrap or scooped up by a pitta). It's a bit fiddly when it's among the salads at one of those absurd balancing-plate-and-glass buffet things.
Couscous is great.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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time_is_now
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« Reply #184 on: 20:43:14, 25-05-2007 » |
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one of those absurd balancing-plate-and-glass buffet things Yes, who invented those? I don't think I've ever put couscous in a pitta. Well, actually, I tend to stuff all manner of things in pittas if I've got leftovers so I probably have, but what I mean is I didn't think it was an 'official' combination and I didn't think anyone else did it! I eat all sorts of things that other people don't. When I lived with a girl she used to be horrified that I'd regularly eat tuna for breakfast. I don't think she ever saw me eating cold steak leftovers for breakfast. |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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Andy D
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« Reply #185 on: 21:24:22, 25-05-2007 » |
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Andy D,
I never tried couscous. I don't even know what to do with it. I think you have to boil it like rice and wait until water evaporates.
What recepy did you do for yourself?
I can't remember what I did, I just improvised!! So I'll have to try to repeat it. It was along the lines of: sweat onion, red pepper in olive oil; add pinch chilli powder, black pepper; stir in some frozen veg such as sweet corn or peas cooked in the microwave; add the hydrated couscous; add some low salt soy sauce and stir well; serve with chilli pickle. Or it might have been completely different. Whatever it was, it was ready in a matter of minutes. Couscous has all the makings of being a great convenience food. I rarely buy convenience foods from the supermarket - just the very occasional pizza or pasty to stick in the freezer. And I do like those little jars of pesto to stir into pasta and veg. But I like food which is quick to make for when I don't have much time. Couscous is ready in a few minutes - as MJ says, you just have to let it soak in boiling water for a few minutes. |
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trained-pianist
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« Reply #186 on: 21:33:45, 25-05-2007 » |
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Thank you everybody. I am going to try this couscous at least once in my life.
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increpatio
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« Reply #187 on: 21:48:32, 25-05-2007 » |
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Couscous is great; for some reason I often have it, when I do, with pesto, veggies, and (goodish) pieces of chickenboob.
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Morticia
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« Reply #188 on: 22:21:05, 25-05-2007 » |
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one of those absurd balancing-plate-and-glass buffet things Yes, who invented those? I don't think I've ever put couscous in a pitta. Well, actually, I tend to stuff all manner of things in pittas if I've got leftovers so I probably have, but what I mean is I didn't think it was an 'official' combination and I didn't think anyone else did it! I eat all sorts of things that other people don't. When I lived with a girl she used to be horrified that I'd regularly eat tuna for breakfast. I don't think she ever saw me eating cold steak leftovers for breakfast. t-i-n, I will eat just about anything for breakfast, apart from porridge and convential breakfast cereal products. Remainders of curry? Fine. Haven`t tried tuna yet, but there`always tomorrow!  |
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time_is_now
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« Reply #189 on: 22:31:05, 25-05-2007 » |
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A woman after my own heart, Mort! As for porridge and convential breakfast cereal products ... can't stand either of them! |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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eruanto
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« Reply #190 on: 22:36:25, 25-05-2007 » |
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tuna, cheese and marmite all mixed up together....  but perhaps not for breakfast.. it's very filling too. has anyone else tried Oatso simple? They're really no use if you have time constraints. You put the packet and some milk in a bowl, stick it in the microwave for two minutes or thereabuts, and then you have to wait for about half an hour until the sludge is cool enough to be vaguely palatable! |
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Morticia
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« Reply #191 on: 22:39:44, 25-05-2007 » |
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A woman after my own heart, Mort! As for porridge and convential breakfast cereal products ... can't stand either of them! t-i-n Cripes, what happened to my `convential`? I knew what I meant, but my fingers didn`t! Blush. Anyway, I`ll bring the champers and PG Tips, and we can pick over the remnants together. Bon appetite! |
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martle
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« Reply #192 on: 22:48:02, 25-05-2007 » |
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t-i-n Cripes, what happened to my `convential`?
Mort - maybe something to do with this?  |
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Green. Always green.
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time_is_now
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« Reply #193 on: 22:49:58, 25-05-2007 » |
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t-i-n Cripes, what happened to my `convential`? That's very strange Mort, I didn't even notice that till you pointed it out. And I'm meant to be a good proofeader an all! Champagne and PG Tips will do me just fine  |
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The city is a process which always veers away from the form envisaged and desired, ... whose revenge upon its architects and planners undoes every dream of mastery. It is [also] one of the sites where Dasein is assigned the impossible task of putting right what can never be put right. - Rob Lapsley
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Morticia
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« Reply #194 on: 23:04:04, 25-05-2007 » |
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t-i-n Cripes, what happened to my `convential`?
Mort - maybe something to do with this? Buit Mart, you know I gave that up ages ago .... I`m in cnotrol, y` knwo? |
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