Oh, dear younger and wiser sister, you were right. Couscous is not so bad.
I served a Middle Eastern beef stew tonight, and it was ladled over couscous. Dear Husband liked it…better than he liked the stew.
So….I bow low before you and acknowledge that you knew better than I.
(Is that enough, or do I need to keep this up??)
Arrrgh!!!
It's just my state of mind!
I have never had couscous, and had not ever thought I would while WS is living and breathing. I wouldn’t mind trying it, but I’m not into making some stuff rfor him and some stuff for her.
But, with your report, maybe I’ll give it a shot. Worse thing that can happen is that WS has to load up on something else.
As you can tell, Bogie, I had never had couscous either, despite gentle urging from my sis. I have to admit it’s nowhere near as bad as I thought it might be. It would be an adequate replacement for noodles or rice, where you have something with a bit of sauce. Dear Husband prefers the old Midwestern standards of egg noodles or mashed potatoes, but he said he would eat the couscous again, depending on what I served with it.
I totally understand your point of not wanting to cook two different meals. It would be pointless to put that much effort into meals, when you could have it when you eat out.
You’re crackin’ me up!! In fairness, we don’t eat right all the time. I love egg noodles, sticky white rice, and good mashed potatoes! I also know that they aren’t my best nutritional choices. Couscous is a great alternative. Couscous has a high protein content, yet “acts” like a carb choice. Great when mated with stir-fried veggies and grilled or broiled meat.
From the Wheat Foods Council website:
“What is semolina and how does it differ from durum flour?
“Semolina is the coarsely ground prime endosperm of durum wheat and is more granular. High in protein, it is used to make the highest quality pasta. It is also used to make couscous – a North African and Latin American dish which is quickly becoming a staple in North America. Durum flour, which contains all the endosperm, is used for American noodles, some pastas and some specialty breads.”
I prefer the texture of Semolina that has not been ground; but, the flavor of couscous tastes the same to me as any other pasta–regardless of it’s not being quite the same. My taste buds don’t discriminate that well.
Did you all get the advertisement for eating well in frankie’s post??? *G* She can’t help it, poor thing. (shaking my head)
In all fairness, my sister is close to her desired weight, while I am twice what I should be. She is shapely, and healthy, because she makes better choices, and I need to follow her advice.
Having said that, she comes to my house for pizza and deli meat and all things bad. She’ll be surprised one day to find that she’ll have to eat here the same way she does at home! *G*
Cop Car, thanks for the explanation. I should have looked it up before I wrote about it. It’s interesting to know that couscous is a protein.
I bet frankie likes the couscous which is less ground, too. I’ve tried just one version, so I’ll have to explore the world of couscous! *G*