How often do you eat couscous?

[BACK2MYROOTS]

I used to think that FunGirl_L. It's the smell I think. Fish stinks, that's obvious. Chicken can also stink, unfortunately. But with chicken, if it's washed, cooked and seasoned well [with the windows open!],it can taste heavenly! Try Moroccan couscous; it's out of this world!

[Jazaireya4ever]

Algerian couscous rocks! Moroccan is often full of... I don't know what they mix exactly altogether, sugar/salt. Not my thing. couscous with lban, it's sooooo yummmmmmmmy!

[salma]

In Australia most people know couscous, well many anyways...but I only know of dried couscous in a packet. It's very quick to cook. So I wonder how you buy it North Africa?

Someone mentioned it's time consuming to cook. Is that because of cooking the actual couscous or what you put in with it?

Generally we would make it fairly plain, just a little salted, and then they would put a "north african style or mediteranean style'' (note the use of style ) stew type dish on top. Our cuisine is fairly eclectic since we have so many cultures living here so we've borrowed and changed and added to all the dishes that have been brought here. And sometimes watered down, which may be the case with our use of couscous.

So it sounds like the recipes that everyone is talking about on here are WAY different to anything I've ever tried.

I'm getting out of the ''cuisine'' section now, since I've just eaten and don't feel the need to think of food anymore!

[Tipaza]

Ok khoya B2MR, and Houda, I don't agree with you both. Don't take me wrong, les gout et les couleurs sa ne se disscute pas mais....Or for the non french speakers, we can not argue on tastes and colors, we can definitely agree to disagree.

I live with a huge moroccan community, and we exchange dinners very often, of course the star of most dishes is the couscous, algerian, moroccan, tunisien or libyan couscous. I lived in paris too, with all north africans, but Algerian couscous is so defenetly not 'BLAND' maybe the person who made it was not having a good day, or was not a good cook.

There is not a huge difference in the Algerian/ Moroccan couscous, it depends of what region it is from, what part of Morocco, or what part of Algeria? Most of it is very similar. The beautiful thing about couscous, is that it's like the humanity, it has different flavors,colors, sauces, many ways of making it, and they are all delicious!.

Some people like it simple, others more fancy, so again it all depends of your taste buds, I personally like all of it, In Algeria we use to make it every Friday, in the US I make it every other Sunday, or when I have my friends over when they request it, and of course every Eid. Again there are some people that can't stand it!

+++You have perfectly summed up what was on my mind. Bravo !
My favourite at the moment: couscous à la semoule d'orge with the usual vegetables and meat of course. (It's what people used to eat before "la semoule blanche" (this is said "black") and mostly eaten by the Berbères ... I should take a pic next time I make it.
Last time I ate it was at "the Mosquée de Paris" ... another Berbère restaurant (in Paris) serves it too.

PS: I like trida and Chekhchoukha too (but my Mom's).
PPS: I've also tried couscous with fish at some Tunisian friends' .... excellent, a bit too spicy but excellent !

[salma]

....

So it sounds like the recipes that everyone is talking about on here are WAY different to anything I've ever tried.

I just found this and really had a laugh:

"Crimes Against Couscous

When I feel like laughing or crying I google recipes for couscous. The vast majority are junk. Look at the source please before trying the recipe. Another thing I've noticed is that many, many celebrity chefs feel compelled to publish at least one couscous recipe. Couscous salads seem to be the most common. Of course I'm delighted that couscous is becoming increasingly popular in different parts of the world and it's none of my business to tell someone what they can or cannot do with couscous.

If you want to eat delicious couscous it must be steamed at least 2-3 times. There really is no other way. I will say though that the boil in the bag couscous tend to be better than following the packaged instructions. But if you follow the package directions and dump hot water, cover and fluff with a fork the product will not be good. If you are chef who has published such a recipe I really hope you don't prepare it like that in your restaurant. Try steaming it 2-3 times using my directions for packaged couscous, your customers will thank you for it.

Okay, I've been googling more. It looks like every Tom, Dick and Harry site has a couscous recipe! Maghrebis and couscous fans UNITE, email them, tell them how couscous should be prepared!!!!"

Found here.

I did find it amusing actually and I even feel that way about some recipes too. But I think when it comes to food, such a subjective subject, that you should try not to be a dork about it. I mean come on - if people didn't experiment with foods then we would not have many of the wonderful dishes that are found all over the world today! Nobody owns a food, or an ingredients surely??

Having said that, I was looking for a traditional couscous recipe so I can try making it today. I've got lamb to go in it and some vegetables...wish me luck

[BACK2MYROOTS]

I can't remember the last time I cooked couscous. It IS time-consuming, no doubt about that. If you live alone like me [ kids left the nest!], and you're working, preparing couscous seems like something that takes an eternity, if it's done properly. Couscous is legendary for the palate! I do go ewww when I see or taste supermarket couscous. But, it still sells!!

[lillyinlondon]

I just found this and really had a laugh:

"Crimes Against Couscous

When I feel like laughing or crying I google recipes for couscous. The vast majority are junk. Look at the source please before trying the recipe. Another thing I've noticed is that many, many celebrity chefs feel compelled to publish at least one couscous recipe. Couscous salads seem to be the most common. Of course I'm delighted that couscous is becoming increasingly popular in different parts of the world and it's none of my business to tell someone what they can or cannot do with couscous.

If you want to eat delicious couscous it must be steamed at least 2-3 times. There really is no other way. I will say though that the boil in the bag couscous tend to be better than following the packaged instructions. But if you follow the package directions and dump hot water, cover and fluff with a fork the product will not be good. If you are chef who has published such a recipe I really hope you don't prepare it like that in your restaurant. Try steaming it 2-3 times using my directions for packaged couscous, your customers will thank you for it.

Okay, I've been googling more. It looks like every Tom, Dick and Harry site has a couscous recipe! Maghrebis and couscous fans UNITE, email them, tell them how couscous should be prepared!!!!"

Found here.

I did find it amusing actually and I even feel that way about some recipes too. But I think when it comes to food, such a subjective subject, that you should try not to be a dork about it. I mean come on - if people didn't experiment with foods then we would not have many of the wonderful dishes that are found all over the world today! Nobody owns a food, or an ingredients surely??

Having said that, I was looking for a traditional couscous recipe so I can try making it today. I've got lamb to go in it and some vegetables...wish me luck

supermarket packet of cous cous ???
dont even go there. i'd sooner eat the packet it comes in then the contents, no denying its a long story making proper cous cous but you cant say supermarket cous cous and authentic north african couscous are in the same class!! criminal