One more post from the early days of the blog.
See you next week with a new post. 🙂
Preparing traditional couscous from scratch is a labor intensive task; it requires mixing semolina with oil and water, passing it through a sieve, steaming it in a special pot, mixing it again, and repeating the process once or twice more… No wonder that up until modern times, when the instant couscous was created, this great grain product was not as popular as it is today.
The homemade couscous purists may snub the instant couscous, claiming it is not as tasty as the original. They may be right to some extent, just like those who are in favor of fresh homemade pasta versus dried pasta are. However, just as most of us will not start making fresh pasta for lunch, the same goes with instant couscous. It is extremely easy and quick to prepare, and when made properly, it is tasty and highly versatile. So don’t be deterred by the term…
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Wonderful salad, love the lentil and cous cous combination.
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Thank you Suzanne. 🙂
It’s a really tasty and healthy combination. I use it a lot. It’s worth trying. 🙂
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That looks so delicious 🙂
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Thank you! 🙂
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Yes a very colorful dish indeed! 😃👍
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Looking delicious!
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Thank you! 🙂
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Looks colorful and delicious!
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Just found this little treasure on your blog. Combining lentils with raisins and throwing in some pomegranate seeds is such a great idea! I’ll try it with quinoa, though, to avoid the carbs. Thank you!
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Thank you Dolly, I’m very glad you liked the recipe. I love the idea of using quinoa! Let me know how it turned out. 🙂
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