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