This is now the general cous cous thread.
Same thing that constitutes “making” noodles, rice or boiled potatoes.
Boiling the kettle and pouring hot water on it
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put some cous cous in a pyrex dish
whack some bouillon powder shit in (or a stock thingy)
when kettle’s boiled, pour on top of cous cous until there’s a TINY layer on top
stir stock in
leave COVERED for 5 minutes
CBA to make cous cous
it’s too small when it’s dried. I imagine I would drop it and it would be a mess.
I’ll just buy pre made nice cous cous like little salads from m&s
Nobody like to jazz it up by mixing a bit of oil into it prior to the addition of stock/water?
Cous cous is shite btw, friends. I vowed never to eat it again after I ordered a rack of lamb with roast potatoes in Bruges once and they served a lamb cous cous salad thing that was utterly shite.
i jazz it up when it’s done with whatever’s in the fridge (peppers, tomatoes, spring onion, feta, sun dried tomatoes, falafel, spinach, bit of hummus on the side)
Was it small cous cous or giant cous cous?
I call is coos coos. true story
Small. Giant cous cous is good and I have not vowed to not eat that.
1.2:1 ratio of water to cous cous
Add in a little ras el hanout
Stir, then cover for at least 5 minutes.
Add a nob of butter. Leave for another minute.
Fluff up with fork
There’s another thread for the thread idea seekers:
Words that look wrong even when you spell them right.
Sounds made up and looks like a cereal that I would like a bowl of