Cooking Corner (for peoples)

[MimzMum]

I’m wondering about more recipes from you folks. I know Sage posted some nummy looking recipes for pumpkin ravioli a while back and, while I am not so good at making pasta from scratch, I do enjoy-from time to time-overindulging on the boxed/dried kind.

Such as, couscous! In fact I’m munching on some right now. But the sad thing is, the boxed kind seems to always be somewhat ‘stale’ tasting. I assume it’s because this is a little known food and probably no one in Alaska buys it but me…hence it’s probably been there on the shelf for six years or so.

Does anyone else make this? If so, do you know how to find fresh couscous? And what do you have with it?

[JamieM]

oh I have no idea where to get fresh couscous but you could try maybe an organic food store if such a thing exists there… ha (otherwise I can send you some that hopefully isn’t as old as your kids!)

I like to make couscous a couple days after I make soup, when I’m getting sick of the leftovers… and I pour the soup over the couscous and wahmo, new food! I’m a soup-a-holic cause it’s usually pretty quick and couscous has come to the rescue often in that situation.

[bunnytowne]

yum couscous.  I forgot about that. Gosh     I bake a chicken with lemon and put it over couscous.  Can put tomato on it too.  The Morrocans eat a lot of couscous.

Maybe you could throw in  middle eastern or morrocan couscous recipes and come up with more recipes. Yes I really like that stuff.

In Florida by the college here we get a lot of foreign students so the cous cous  is I am sure fresher than what you find in alaska there.

Yeah I am going to have to go get some next time I go to the stores.  I am glad I have y’all to remind me of stuff I have forgotten about.

 LIke the crafts post and this one.

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