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