Couscous? Re: [Sca-cooks] Payn Purdew

[Sue Clemenger]

Yes.  There are a number of recipes for it/involving it in the Anonymous
Andalusian cookbook, at the very least.  And there are references to a
couscouserie (sp?)--that specialized kitchen equipment you make "the
real thing" in. All the references I've run across, though, are in a
stew/meat/"dinner food" context, and not what we'd (now) consider a
breakfast dish.
Interestingly enough, it doesn't always refer to the couscous as we know
it today.  There's at least one recipe in there for a couscous made with
dried bread crumbs that are steamed.  It's on my list to try some day
when I have time.
I'd guess it's a word with multiple uses, kinda like the English word
"dumpling."
--Maire

jenne at fiedlerfamily.net wrote:
>
> On Tue, 8 Oct 2002, Patricia Collum wrote:
>
> > The winner was a couscous with dried fruits made by a seventeen yer old high
> > school student who's teacher brings her students from a distant rural high
> > school to our practices and events. I think it was the fact that it was a)
> > tasty and b) different then what one would expect for breakfast and from
> > couscous. It was definately the most talked about dish.
>
> Um, dumb question for the list: is couscous period?
>
> -- Jadwiga Zajaczkowa
> jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
> "I didn't gnaw my way to the top of the food chain to have to put up with
> meat machismo, boyo."
>
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