Subj : Couscous
To   : Ruth Haffly
From : Ben Collver
Date : Wed Jan 10 2024 11:38:39

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

RH> Around here it's an
RH> alternate to potatoes, rice or kasha, goes well with the Moroccan
RH> 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.

> Seid furnished him with some food, which I now learned they called
> cous-koo-soo, with some slices of pumpion or squash spread over it
> in the bowl, and well peppered. This dish, which is made of small
> balls of flour, boiled with a fowl and vegetables, looked (for I
> had not the pleasure of tasting it) like a very nice dish.

> ... the others were provided with scanty portions of barley, of
> which they made their cous-koo-soo.

From the narrative of James Riley

<https://archive.org/details/authenticnarrati00rile_0>

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

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