Hi Ben,

Re: Couscous
By: Ruth Haffly to Ben Collver on Tue Jan 09 2024 13:43:37

Around here it's an
alternate to potatoes, rice or kasha, goes well with the Moroccan
chicken I do from time to time.

I got my recipe from a bike touring cookbook. I don't eat couscous
often, but i know it is a convenient travel food. I read about it
being used as travel food centuries ago by traders who traveled by
camel in Africa.

I put some, precooked, into our camper freezer to go with spicy Moroccan chicken for this trip. So far we've had 2 meals with it, 2 more
available but the freezer still has a lot in it and we're on the back
side. I used Israili couscous (a pearl shape, takes longer to cook)
because I didn't have any Moroccan (finer granulation) on hand. I do
now, but plan to use up the Israili first.

A friend of mine made couscous from scratch. He used a window bug
screen to shape the grains of pasta.

Whatever works, as long as it's clean. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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