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#1
12-20-2004, 12:15 PM
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 cooking cous cous i have been in a battle over the way cous is made. she would like it to be more wet but i have argued that cous cous isn't meant to be wet. Has anyone ever heard of wet cous cous, i.e. would be like a cold pasta salad. Your suggestions would be very helpful....  |
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#2
12-22-2004, 09:15 AM
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 Israeli cous cous is excellent "wet". If you haven't tried this cous cous, search for it. It is much larger in size(size of BBs) and has a great texture. You can boil it like pasta then do what you will with it. Spicy tomato sauce, olive oil with garlic and lemon, etc. It is one of my favorite starches to work with, an excellent vehicle for many sauces and flavors. Try this website if you want to order some.www.scandinavianspice.com. Highly recommend it!
__________________ Never trust a skinny chef! |
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