Old Mother Ashby wrote:
> -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"?
> >
> >
> Funny, that's how I feel about congee, but I quite like couscous, which
> is just another form of pasta when all is said and done. I don't
> understand your complaint that it tastes like a bland grain. What else
> would it taste like?
>
> Have you tried mograbiah, giant couscous the size of marbles?
>
> Christine

Are they good those mograbiah? Or just feels different texture-wise
cos of the size?