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 Post subject: Re: Israeli couscous
PostPosted: May 7th, 2009, 7:06 am 
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Joined: August 11th, 2002, 7:00 pm
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Location: Sunny Wasaga Beach
You should have told them it was grits! :)

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 Post subject: Re: Israeli couscous
PostPosted: May 7th, 2009, 7:52 am 
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Joined: June 25th, 2001, 7:00 pm
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Location: Kanata, Ontario Canada
OK tried the IS Couscous.......it is not like any couscous I've had before. Love it.
The texture is like Quinoa, you feel it's substantial.
The bulk barn says 4 to 1...that was a bit soupy. It absorbed all after a subtantial wait time of several hours. (no, I wasn't experiementing, it was dance/track night and left overs sat there till I got back :wink: )
I liked the mouth feel with it not el dente; my WW pasta i like El Dente, this I prefer softer. It doesn't so much absorb the flavor rather "coat" it's self; vast improvement and worth the extra money

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 Post subject: Re: Israeli couscous
PostPosted: May 7th, 2009, 9:34 pm 
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Joined: December 19th, 2006, 8:47 pm
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Location: Rattlesnake Pond ME
wotrock wrote:
You should have told them it was grits! :)


Hijack for a second..blue cheese grits is delicious with slow smoked bbq ribs.
Done on a wood stove outdoors (like a hot tent stove but with a smoker box on the flue). The stove tender did not canoe that day but did more important duties..like feed wood to the stove while the rest of us frolicked on the river.

Yummmm umm.

Before you retort that Real Canadians dont eat grits..this is from Food TV..Canada


http://www.foodtv.ca/recipes/recipedeta ... ishid=3887


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 Post subject: Re: Israeli couscous
PostPosted: May 21st, 2009, 6:25 am 
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Joined: October 24th, 2008, 6:29 pm
Posts: 441
Gail R wrote:
OK tried the IS Couscous.......it is not like any couscous I've had before. Love it.


It's great, isn't it ? 'couscous' is a misnomer because it does not have much to do with 'couscous' after all. I think that's the 'occidental' name for the product. It is known under another name in Arabic countries and goes with a specific spice.

Anyways, great addition to the camper's kitchen, eh ?

I'd like to add that the tabouli mix I've mentioned previously does not need to be soaked that long. About an hour is OK, less if you like bulghur a bit crisp. The tabouli mix and regular couscous both provides a no-cooking solution for a meal base. The tabouli mix has additional spices and could be eaten right after soaking time, with nothing else, although it's great with diced English cucumbers.


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