Maybe I’ve finally cracked, maybe I just needed something quick that I could make for lunch, but today I finally ended up using some couscous I found in my kitchen cupboard.
Let’s be honest, it was at the very back of the cabinet…but it was still in date.
Now, I tried as best as I could to soak it in flavours (a stock cube came in very handy), then just added more flavours at it, and possibly used a novelty combination of spice mixes that were also hiding at the back of the cabinet (let’s not talk about their use-by dates).
Anyway, I ended up with a quick lunch that was not too bad, but it also made me wonder:
What do you all use to make couscous taste less like cardboard and more like … anything at all?
(Couscous, mystery spices, olives, red onion, tomatoes, olive oil, salt)
Original post:
BrokenTune.booklikes.com/post/2533397/couscous
Broken Tune's Blog 
I’ve only ever had the box versions of couscous, so I haven’t a clue. We always ate it hot too…
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Oh, I like couscous both hot and cold (tho not straight out of the fridge cold). But the overarching theme I sense with couscous is that it has no taste of its own unless you marinade it in something.
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If you are eating it cold(and not as in a real couscous where it soaks up the liquid from the “stew”)some lemon juice is a great idea and perhaps some fresh herbs.
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Ah, I did put lemon juice in it, but forgot to list it. Fresh herbs would have been great, but I had none.
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