Wednesday, November 26, 2008

Why couscous rules

Posted By on Wed, Nov 26, 2008 at 2:50 PM

1. If you are making instant couscous (and I always do because I am a lazy cook) all you do is microwave water and dump in the grains. After that, leave the work to science and couscous magic. The granules are fast absorbing and in less than three minutes a tasty, fulfilling dish appears right before your eyes! I make couscous almost everyday and the instant absorption never ceases to amaze me. Like, I don't have to do ANYTHING.

" width=
2. It is better than rice. Hands down. Someone should invent sushi wrapped in couscous because it would become more successful and taste one hundred billion times better.

3. Couscous is not thrown at weddings and stepped on. Why? Because it is AWESOME and deserves respect...bitches.

4. The texture: moist, fluffy, rough, ridiculous esophageal fun.

5. You can pair it with most anything; gravies, stews, meat, birds, broth, cinnamon and sugar, and steamed veggies. Scarf it down for breakfast, lunch, dinner, dessert or a midnight snack!

6. There's a nightclub named after it in Manchester, UK and it is a hit French film.

7. The Egyptians ate couscous. And they built the pyramids.

" width=

8. When used instead of beans in beanbags, it produces a softer, safer toy for children to throw at each other, making eye, ear, and groin injuries less frequent.

9. It basically inherits any flavor it's mixed with, but maintains its individuality with grace.

10. Couscous is universal. Everyone loves it. Moroccans, Africans, Europeans, slacker college students, Democrats, Republicans, the Olsen twins, koala bears, and Thor God of Thunder.

11. I ate it for breakfast this morning and that is why I'm writing this.

(Photos from Wikimedia Commons)

Tags: , , , , , , ,

Comments (2)

Showing 1-2 of 2

Add a comment

Subscribe to this thread:
Showing 1-2 of 2

Add a comment

Readers also liked…

Latest in Omnivore

More by Carly M. Alaimo

All aboard
All aboard

Search Events

Search Omnivore

Recent Comments

© 2016 Creative Loafing Atlanta
Powered by Foundation