Cous Cous

[The Groke]

hmm - I will stick with plates if it is all the same to you.

 

[Herbsman.]

Cous Cous is the worst of all the foods which have no real inherent flavour and are just used as ballast and a carrier for other flavours.


Rice and pasta etc I can buy into. Cous Cous is just grainy spots of pure distilled dullitude.

Cous cous is made of exactly the same thing as pasta - durum wheat semolina.

If you think cous cous tastes any more dull than pasta then I suggest you get your tastebuds recalibrated

 

[cesare]

Cous cous is made of exactly the same thing as pasta - durum wheat semolina.

If you think cous cous tastes any more dull than pasta then I suggest you get your tastebuds recalibrated

AND

And, I said!

Pasta tastes slimey-yuk when cold but cous cous tastes alright.

 

[The Groke]

Cous cous is made of exactly the same thing as pasta - durum wheat semolina.

If you think cous cous tastes any more dull than pasta then I suggest you get your tastebuds recalibrated

couscous must be pasta with all of the love and joy sucked out of it.

 

[lil-Pixie]

couscous must be pasta with all of the love and joy sucked out of it.

LOL I take it from this thread that you aren't too keen on it then?

Well I have been given a few very good ideas and will probs go for something off the top of my head given whatever veg I happen to have in the cupboard at the time of cooking. Seems I can do almost anything I want with it, stronger flavours being the base of a nice cous cous dish.

I wonder what it taste like if its made with chicken stock rather than just water? perhaps some saffron, or is that silly?

 

[May Kasahara]

I think that would work very well actually (although I don't eat meat, so don't quote me!)

 

[Detroit City]

Anyone else got ideas of what I should do with my cous cous?

I don't know....just had it once or twice and it was pretty bland.

 

[Herbsman.]

Anyone who doesn't like cous cous is a prick

 

[Herbsman.]

OR a cunt

 

[Hellsbells]

I wonder what it taste like if its made with chicken stock rather than just water? perhaps some saffron, or is that silly?

I always use half a stock cube when i make couscous, normally vegtable stock. It really improves the taste. I find it pretty inedible made just with water. It's like eating cardboardy tasting semolina, which is just really bleugh!

Is couscous meant to be better for you than pasta? I always feel virtuous when i eat it, for some reason.

 

[Mrs Miggins]

Is couscous meant to be better for you than pasta? I always feel virtuous when i eat it, for some reason.

No - it is pasta so is not better for you than, er, pasta

ETA: It's amazing the number of people who think cous cous is a grain