I have lead a sheltered life, I have never ever tasted this stuff, barely know how to pronounce it. Guess I will have to give it a try...

This is new to me too.

Jeanette Isabelle

Same here, where would you look for it. A specialty shop or your local grocer?

Hi JeanetteIsabelle,

You can find some unusual and more conventional couscous recipes here at

http://www.bbc.co.uk/apps/ifl/food/recip...p;submit=Search

I have not had a problem finding it in a grocery store for a long time, although I have been living in the Northeast near NYC. Look in the sections for rice and pasta. You're most likely ot find it near the Rice-A-Roni. It's really only very small little bits of pasta.

Out on the west coast I can get it at Winco, Raleys, Bel Air, SaveMart, basically every major supermarket has it now. 1 year ago probably not.

the plus side with couscous is that you only need to add boiling water to it and set it aside for 5 minutes and it is ready to eat. unlike pasta and rice which require at least simmering a much larger volume of water for longer using more fuel.

i have noticed afew i never thought of that's in the past few days, something that is true for all of us i think. what about posting lists of what we have in our reserves, not just putting "pasta" but what types i.e. there are 2 different types of couscous one could be classed as pasta one could be classed as wheat. after all we come here to learn and share.

oh and can someone tell me what cornmeal is best for making cornbread coarse of fine. would like to know before ordering some.

http://www.wheat-for-man.com/bulgur-storage.html

Cannot help you with a brand of cornmeal, but I am pretty sure fine is better for cornbread than coarse. See: http://www.fbnr.com/ecguide/ecghtml/67350.htm

You could also use cornmeal and pretty much treat it as if you were cooking rice. Not precisely how to cook polenta, but it would be close.

You're not sposed to eat your bulghurs. Didn't your moma teach you that?

I like couscous (and rice) for camping because it doesn't have to be drained, like pasta. Doesn't waste water (poured out onto the ground or where ever), don't have to try to pour boiling water through a sieve, plus it tastes good. I wouldn't count on it for more than bulk and carbs, though. If you want protein, try quinoa, which is a South American seed that is a complete protein. (Pronounced keen wah, by the way.)

Quinoa soaks up all the water it's cooked in, too. It's gluten-free, has more nutrients than couscous; see
http://www.nutritiondata.com/facts/cereal-grains-and-pasta/5705/2
for the "Nutrition Facts."