amazes me every time i eat it. fluffy, warm, buttery, plentiful... great all around.
what do ya think?
― Surmounter, Friday, 11 January 2008 00:05 (eighteen years ago)
classic
― Hurting 2, Friday, 11 January 2008 00:08 (eighteen years ago)
has supplanted rice as my default side-grain
good sub i think
― Surmounter, Friday, 11 January 2008 00:09 (eighteen years ago)
i'm having a pine nut one now. soooo good
― Surmounter, Friday, 11 January 2008 00:10 (eighteen years ago)
Yeah, that Near East brand pine-nut one is really tasty, but you can also just get the plain stuff cheaper in bulk - it soaks up whatever you eat with it really well and you don't need other flavors.
― Hurting 2, Friday, 11 January 2008 00:13 (eighteen years ago)
i'd like to get that in bulk, and then add stuff to it -- stir-fried amazingness. mmmmm
― Surmounter, Friday, 11 January 2008 00:14 (eighteen years ago)
i love couscous but never make it at home. should probably change this.
― Jordan, Friday, 11 January 2008 00:31 (eighteen years ago)
grossgross
― Kerm, Friday, 11 January 2008 00:34 (eighteen years ago)
better word than food, but it's good for you and can be pretty satisfying when done right
― gabbneb, Friday, 11 January 2008 00:37 (eighteen years ago)
i haven't spent any time in the great couscous parts of the world, of course
couscous v. orzo v. risotto
― Surmounter, Friday, 11 January 2008 00:47 (eighteen years ago)
they shld make all the food out of leetle tiny grains
― j., Tuesday, 23 July 2013 05:53 (twelve years ago)
pesto pearled couscous is the best of all carbs
― Kiarostami bag (milo z), Tuesday, 23 July 2013 06:02 (twelve years ago)