The majority of my life, I was not a fan of cous cous. My mom really never made it and I considered it this crazy exotic grain that people in faraway places ate by the sea. Honestly, I only had it once at a banquet and thought it was mushy and bland. But what isn’t mushy and bland at a banquet. Half of the time you don’t even need to have teeth for those meals. When I was pregnant with Lauren I had it again when I worked at a Wolfgang Puck restaurant and even in my first trimester nauseous phase, loved it! But I still thought it was exotic and something regular people couldn’t make without some crazy Julia Child type diagram recipe. Then I saw Rachel Ray make it. She boiled chicken stock, threw in some cous cous, covered the lid for 5 minutes, fluffed it with a fork. Now that I can do and have been doing ever since.
Roasted chicken, whole wheat cous cous with roasted asparagus and mushrooms, and salad. And there wasn’t even seaside dining required.
No comments:
Post a Comment