i made it for the 1st time last night ans was surprised at how easy to make it was BUT by the time i put it on the plates, walked them to the table, sat down, and then took a bite it was already cold! ugh!
so how do YOU keep it warm? of course we have leftovers for tonight but i'd really like it warm or even hot as opposed to cold.
please help!
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1|1|may i ask what this is??|karrkamper|jdouglas@omnitelcom.com|18:56:14|02/04/2009|
never heard of it vickie 3|2|it's a pasta dish. little tiny "dots" of pasta... it's sold in the rice, pasta isle.|pussecat|pu55ecat@aol.com|08:21:57|02/05/2009|
it was pretty good BUT it's VERY hard to keep warm. i used it as a side dish, as it was flavored, but one of the suggestions in rebekka's link was to put something on top of it (i'm guessing sauce or gravy).
hmmmmmmmmmmmm i'll probably try that another time. :)
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2|1|Hey Jackie :)|RebekkaVA|queen_vulture@msn.com|20:06:18|02/04/2009|
Here's a link :)
http://chowhound.chow.com/topics/439677
~*~REBEKKA~*~
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4|1|I believe it is a middle eastern dish made of wheat grain.|gwkatt2|gwkatt2@hotmail.com|10:44:10|02/05/2009|
Its a side dish. 5|2|I would.........|Beaglesfly|lmllr77@aol.com|11:48:33|02/05/2009|
Preheat a corning ware dish and put it in there. While your couscous is cooking on the stove, you can put hot water into the corning ware dish to "preheat" it. Take the corning ware dish right to the table and serve from there....less time it will sit on your dish and get cold.
lauren
6|3|It is a moroccan dish. It is served with hot veggies and meat over it. After I put the hot veggies and beef or chicken over it....I throw the entire plate in the microwave for just 1 minute to give the couscous a second chance to heat up (it does cool fast)...but under the hot veggies and meat you don't notice as much.|Barb09|Barb0969@AOL.com|12:58:13|02/05/2009|
I looked and looked and found no coupons for troll food......SO, I don't feed the trolls!! 7|4|BTW, in Morocco it is a main dish and traditionally served every Friday after prayers..it is a big deal over there.|Barb09|Barb0969@AOL.com|12:59:38|02/05/2009|
I looked and looked and found no coupons for troll food......SO, I don't feed the trolls!! 8|5|pics|Barb09|Barb0969@AOL.com|13:02:56|02/05/2009|
http://www.flickr.com/photos/carrier/86173417/
http://www.flickr.com/photos/aniarenia/2237011447/
The second pic is more like what my MIL (and I) make.
I looked and looked and found no coupons for troll food......SO, I don't feed the trolls!! 9|6|first it is not middle eastern, pasta or so on,,, it is a traditional berber dish from all parts of north africa, made of corn meal rolled by hand with olive oil and water, it is better steamed then thrown in water as in the instant box way says|MyCat|mazashatat11@hotmail.com|13:22:00|02/05/2009|
by keeping it warm, after u cook it, put it into a dish that can be microwaved, fork in a little bit of butter, and plastic wrap to the top of the bowl and heat for 1 - 2 minutes, top with any kind of sauce u like rather it be chicken, beef or lamb
hope this clears things up i am algerian and we do consume it almost daily 10|7|Hey Maisa darlin... Jod & I were wondering where you've been|Kristy|mi3zons1@yahoo.com|13:22:38|02/05/2009|
"Women should not have children after 35. Thirty-five children are enough." - anonymous (Only 28 to GO!) 11|8|Most couscous is made fom semolina what identical to most pasta......and Jackie was trying to explain it in terms other Americans would understand. I thought her explanation was pretty good for those that never had it to understand.|Barb09|Barb0969@AOL.com|13:29:15|02/05/2009|
I looked and looked and found no coupons for troll food......SO, I don't feed the trolls!! 12|9|semolina|Barb09|Barb0969@AOL.com|13:29:36|02/05/2009|
I looked and looked and found no coupons for troll food......SO, I don't feed the trolls!! 13|10|semolina wheat|Barb09|Barb0969@AOL.com|13:29:57|02/05/2009|
I looked and looked and found no coupons for troll food......SO, I don't feed the trolls!! 15|8|:) just been busy kristy sweety, and bit depressed after the miscarrage but am back :)|MyCat|mazashatat11@hotmail.com|16:29:42|02/05/2009|
.. 17|9|Maisa! I was meaning to email you and see how you are.....I am so sorry I forgot to do that, you've been in my thoughts often though.....glad to see you are posting again, I missed you :)|saint6811|waylan@comcast.net|17:11:53|02/05/2009|
"Middle age is when you choose your cereal for the fiber, not the toy." 16|6|thanks for the pics barb, i bet spicy mongolian beef would be really good over it! ;)|pussecat|pu55ecat@aol.com|16:54:52|02/05/2009|
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18|7|Mmmmm, sounds good to me! I take a bunch of root type veggies (carrots, celery, acorn squash, onions, cabbage) and steam/simmer them in either beef or chicken broth until done and quick fry marinated beef or chicken and put it all on top of the couscous....very close to what my MIL finished product is and dh loves it|Barb09|Barb0969@AOL.com|18:44:32|02/05/2009|
I looked and looked and found no coupons for troll food......SO, I don't feed the trolls!! 14|1|found this|WillaD|wila111@bellsouth.net|14:14:37|02/05/2009|
http://www.couscousdari.com/en/saga_ang.htmj
Couscous, the most popular dish from Morocco and North Africa, is now appreciated worldwide.
Historians have different opinions as to the origin of couscous. Some claim that couscous, like pasta, originated from China; while others trace its origin to East Africa. However the most plausible evidence points to a North African origin. Indeed, archaeological evidence dating back to the 9th Century and consisting of kitchen utensil needed to prepare this dish was found in this part of the world.
In the 11th century, the Arabo-Islamic conquest helped disseminate couscous to all around the North-African region. Economic growth and the development of wheat farming both accelerated this expansion. Thus couscous was brought to Andalusia, and the Mediterranean perimeter. Even the 16th century French writer François Rabelais was able to appreciate the taste of "Coscoton à la Moresque" in Provence. South America became acquainted with couscous as well, through the Portuguese community who emigrated from Morocco.
The expansion of couscous continued during the 20th century, driven by large waves of migration from North Africa to various European countries and especially France, where this dish became very popular . In fact, many surveys reveal that couscous is second preferred dish among the French.
Now a dish of international renown, couscous is the ambassador of North African cuisine and the epitome of the delicacy of Moroccan culinary art. With its rich tradition, couscous remains one of the most attractive and mysterious dishes in the world.
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I JUST LOVE THIS HOBBY
Willa 19|2|Just great..........|zydeco|kimr@alador.com|21:24:29|02/05/2009|
Now I'm hungry.
I've got to learn not to read these food threads!
20|1|You can get it at any supermarket. "Near East" brand makes these.|gwkatt2|gwkatt2@hotmail.com|06:51:45|02/06/2009|
^ 21|1|it's also pretty good as backpacking food|mfrs|mfrs.sv.ca@gmail.com|19:57:11|02/06/2009|
that is, as a starchy base for something in a packet because they can be doused with boiling water at ordinary altitude and don't need additional fuel for cooking. For those who live near a trader joes they sell whole wheat couscous in half kilo boxes--then go to the prepared food aisle for Indian dishes in mylar, these can heat in hot water. It's heavier than freeze dried backpacker fare but cheaper and tastier.