-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.

I don't like the texture either, or the appearance... I call it retard
pasta... pasta configured like the projects by whacko assylum residents


Sheldon