Couscous mon amour?

[Beirut]

The Moroccans let it simmer in a tajin, which is to couscous what the tandoori oven is to curries, or the masonry oven to pizza.

They serve it one of those at the restaurant, cooked with prunes and lamb. It hits the table at about 800 degrees. Lots of time to talk and drink while it cools down to the boiling point. (Don't forget the Harisa!)

I had couscous waaaaay back in the 1970's in Casablanca, but I'm afraid nothing has stuck from that trip apart from the memory of the miraculous effects of certain substances on the human mind...

Ahh, at the Fez campgrounds, were we? I am jelous of your adventure there. Sounds... lovely.

[KukriKhan]

and the effect of gravel roads on motorbike tires...

...and fenders; my most vivid memory of rural southern Ontario, western Washington State, and Hondouras.

Your meal sounds dee-lish. I have zero experience with Couscous-done-right. What I've been served, and tried to cook myself, came out as gruel that, though filling, I felt I had to 'fix' with peppers and Tabasco sauce, which I'm pretty sure is a sacrilege in some religion somewhere.

[Adrian II]

We solved the lunch problem. We are going to put all the stuff on the table and eat it. Brilliant!

...and fenders; my most vivid memory of rural southern Ontario, western Washington State, and Hondouras.

To be honest we weren't fast enough to experience fender trouble. I had a rather delapidated Puch Sky Something. Skyway I believe, after looking at some websites. Not a motorbike at all, just a moped.




It had a high handlebar (you wouldn't be seen dead without one) and a nice, padded cruising saddle. The police wouldn't chase this thing of the main roads yet (this was 1976) although they looked like crap. Correction, theyw ere crap. I couldn't afford anything better.

Heck, I couldn't afford anything whatsoever. I remember toward the end of our stay in Morocco we discussed bringing back some of the wondrous weeds we had discovered to The Netherlands, in order to educate the masses and stiffen our pitiful wallets at the same time. We decided against it because we probably wouldn't even have made it across to Tangiers without getting caught. I mean we were mean, hungry, long-haired riff-raff (at least that's what we pretended) and for police that was good enough.

This one comes close (random pic from the Web)

[Fragony]

Was thinking of opening couscousbar for the hip trendy lunchers but figured I need a bigger town to make that fly. But fly it will, cheap easy and tasty, and most of all easy to preserve.

[Adrian II]

Was thinking of opening couscousbar for the hip trendy lunchers but figured I need a bigger town to make that fly. But fly it will, cheap easy and tasty, and most of all easy to preserve.

Try opening one in Utrecht. They even have Ethiopian, Eritrean and related restaurants and these go down extremely well with the lounging crowd. Add a take-away or Asian toko-formula for yuppies and you're golden.

P.S. You may have to hire one or two Moroccans...

[Fragony]

Was thinking of Rotterdam, it needs that metropolitan feel, Utrecht is too quaint. It's a solid idea pretty confident I can make it happen.

edit, will have to hire two hip marrocans, I would be aiming for the yuppies of course.

[Adrian II]

Was thinking of Rotterdam, it needs that metropolitan feel, Utrecht is too quaint. It's a solid idea pretty confident I can make it happen.

edit, will have to hire two hip marrocans, I would be aiming for the yuppies of course.

Hire two brothers, the older, grumpy one should be the cook, the younger takes care of the bar and serving staff. If you hire a Dutch cook he will turn the couscous into nasi rames and your formula is ******. The waiters/waitresses should be 1 black Ghanean, 1 New York Jew and 1 extremely beautiful blond girl from Friesland. You yourself should stay miles away from the restaurant lest you chase away the multiculti guests you hate so much.. .