Couscous is Funky Goodness
I made couscous for dinner last night, which isn’t really all that exciting a story, but I really like couscous and haven’t had it in ages.
Personally I am still kind of uncertain what couscous is exactly, besides, of course, funky goodness (hence the title). I think it is kind of like pasta, but not quite on the whole spaghetti or rotini level. Maybe it is pseudo-pasta. Or primordial pasta. Like if pasta had an evolutionary tree, couscous would have been one of the earliest species to evolve from processed flour.
But whatever the origins and true nature of couscous is, it is worth noting how delicious and easy a food it is. If you cut up some tomatoes, onions, cucumbers, bell peppers, and black olives and mix it in with the couscous, along with some chick peas and a simple vinegrette dressing, you’ve got yourself a rather tasty meal. I’m sure there are a whole bunch of other ways to prepare it too. Probably not any outstanding legislation dictating proper couscous preparation (just watch, there actually is, and I will shortly be apprehended for writing this post).
General Lordisimo's Apocalypse 
Primordial Pasta is my favourite of those descriptions! It is good to retain a bit of mystery. I find you have to work hard to get some flavour in there, but once you do (and it sounds as if you have) it is one of those things I could eat forever without feeling full or bored. I like it as a contrast with something meaty – preferably a lovely Merguez sausage, although a good one is hard to find.
Ooh, next time you make couscous, I want to come over! (You should have mentioned this earlier!) Evan is not a big fan, so I don’t ever make it, but I do really like it.
Oh, definitely. It is one of my favorites so I am sure I will be making it again in the not-too-distant future. I’ll make sure to let you know.