What constitutes "making" cous cous?


#1

This is now the general cous cous thread.


#2

Same thing that constitutes “making” noodles, rice or boiled potatoes.


#3

All carbohyGBOL


#4

Boiling the kettle and pouring hot water on it


#5

Thank you for your prompt contribution. Please stick around, there may be questions.


#6

np

If I don’t reply fast enough, just page me


#7

My method:

boil kettle
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

DONE


#8

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


#9

@Aggpass


#10

Nobody like to jazz it up by mixing a bit of oil into it prior to the addition of stock/water?

Also: sultanas?


#11

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.


#12

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)


#13

pomegranate :+1:


#14

Was it small cous cous or giant cous cous?


#15

I call is coos coos. true story


#16

Small. Giant cous cous is good and I have not vowed to not eat that.


#17

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


#18

There’s another thread for the thread idea seekers:

Words that look wrong even when you spell them right.


#19

Interesting.

Whats your opinion on Fregola pasta?


#20

Sounds made up and looks like a cereal that I would like a bowl of