dee 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.

I don't cook couscous in the traditional style. I usually sauté some onion,
garlic, green and or red peppers, some hot peppers, add some chicken broth
in olive oil, add some chopped dried apricots and add then add the
couscous and stir it around, the same as I would for a pilaff. Then I add
some hot chicken broth and cover for a few minutes. It may not be
traditional couscous but it is quite tasty.