-L. wrote:
> Maybe I just don't get the concept. I have made it six or seven
> different ways, using a multitude of brands, spices and added veggies.
> Latest was lemon couscous with spinach and onions. It's "ok" but I
> have not been impressed, overall. What's the attraction? To me it
> just tastes like I'm eating ground up pasta or a bland grain - despite
> how much I spice it up. I don't particularly like the texture and
> can't see how anyone could. DS, OTOH, eats it up every time I make it
> - rubs his belly and asks for more. Go figure.
>
> Is there any food you just don't "get"?

Have you tried making it with stock?

I like it when it's fluffy, fully expanded but not too soggy. With
butter, seasoning and herbs, boiled egg, sauce etc etc.