Subj : Couscous
To : Ben Collver
From : Ruth Haffly
Date : Thu Jan 11 2024 11:54:12
Hi Ben,
BC> I got my recipe from a bike touring cookbook. I don't eat couscous
BC> often, but i know it is a convenient travel food. I read about it
BC> being used as travel food centuries ago by traders who traveled by
BC> camel in Africa.
It's one of those grains that's been around for centuries in other parts
of the world but never really became popular over here. I think most
Americans would cite white rice as their favorite potato alternative but
both my dad and father in law were never that enamoured of it. Me, I
prefer alternatives to potatoes but would go with most anything other
than white rice if possible.
BC> > Seid furnished him with some food, which I now learned they called
BC> > cous-koo-soo, with some slices of pumpion or squash spread over it
BC> > in the bowl, and well peppered. This dish, which is made of small
BC> > balls of flour, boiled with a fowl and vegetables, looked (for I
BC> > had not the pleasure of tasting it) like a very nice dish.
BC> > ... the others were provided with scanty portions of barley, of
BC> > which they made their cous-koo-soo.
BC> From the narrative of James Riley
BC> <
https://archive.org/details/authenticnarrati00rile_0>
Might have to look that up some time.
BC> A friend of mine made couscous from scratch. He used a window bug
BC> screen to shape the grains of pasta.
I might have done that at some point in my life, probably when we were
making almost everything from scratch, but now I'm content to buy it.
Wegman's carrys the whole wheat version so I've no trouble getting it.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... ... Life is what happens to you while you're busy making other plans-J. Lennon
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
