…but couscous is a worthy contender

In my post about Sha’ria, or Seffa, the noodle dish, maybe it seems like I’m dissing couscous.  Far be it from me to disparage our weekly Friday meal.  So I shall pay due homage.

Couscous has three components.

One, some meat in a pot…

Two, veggies, arranged by cooking time…

Three, couscous, which a wee elf might come and give you a wee hand with…

Here is the couscous trio:  meat in the pressure cooker, veggies in the bottom of the steamer, and couscous happily steaming on top.  But wait!  Crisis in the kitchen!  The flame that cooks this lovely meal is waning.  To the hanut, to procure a new energy source…

Fortuitously, this precious cargo is being delivered as I approach.  We will cook another day my friends, crisis solved.

Not to be outdone by the blue truck, the red truck delivers its own bottles of chemical wonder.  Shall we pass? Yes, I believe we shall.

Back with the gas bottle.  The couscous is steamed and fluffed several times.  For more technical advice,  go here http://moroccanfood.about.com/od/maindishes/r/couscous_veg.htm

A hasty snapshot:  couscous as fluffy as the clouds on high, resiliently fluffy under the weight of the caveman’s stew piled atop it.  Remember, although recipes for Moroccan food vary, the one constant remains this: eating with loved ones, giving thanks for another hot meal and another gathering with beloveds.

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