There's so much one can do with couscous. Mix them with different herbs to make different flavours. I tried a version with lime, mint, curry leaves, dried shrimp, fresh chili, ikan bilis with fish sauce. That was inspired by a rice salad I ate at Bollywood veggies. Maybe the next round I'll try a Mediterranean version with olives, peppers, feta cheese, tomatoes, some basil and wild rocket. That's the next awesome thing about eating couscous: I can eat it with anything I want!
Sunday, May 20, 2012
The Convenient Carb
I love couscous and I think it should be one of those items in the kitchen all the time. First, it's healthy. Second, there's nothing else more convenient to cook than this. All you need to do to 'cook' your couscous is to add boiling liquid to it and let it soak up and double in size. That's as convenient as cup noodles!
There's so much one can do with couscous. Mix them with different herbs to make different flavours. I tried a version with lime, mint, curry leaves, dried shrimp, fresh chili, ikan bilis with fish sauce. That was inspired by a rice salad I ate at Bollywood veggies. Maybe the next round I'll try a Mediterranean version with olives, peppers, feta cheese, tomatoes, some basil and wild rocket. That's the next awesome thing about eating couscous: I can eat it with anything I want!
There's so much one can do with couscous. Mix them with different herbs to make different flavours. I tried a version with lime, mint, curry leaves, dried shrimp, fresh chili, ikan bilis with fish sauce. That was inspired by a rice salad I ate at Bollywood veggies. Maybe the next round I'll try a Mediterranean version with olives, peppers, feta cheese, tomatoes, some basil and wild rocket. That's the next awesome thing about eating couscous: I can eat it with anything I want!
