Couscous mon amour?

[English assassin]

I don't know about fine couscous dining, but I do know it cooks in about 2 seconds flat in a trangia, thereby enabling you to economise on fuel when on mad hiking trips in the mountains.

[Adrian II]

I don't know about fine couscous dining, but I do know it cooks in about 2 seconds flat in a trangia, thereby enabling you to economise on fuel when on mad hiking trips in the mountains.

All it takes is boiling water, grit and a bit of oil or butter, right?

Oh, and there is nothing refined about the rest either. You just buy a lot of fresh goodies, cut them to pieces and stuff yourself. Well alright, the sauce takes some stirring. Big deal.

[SwordsMaster]

I usually make it with squid in its own ink. Usually comes pre-cooked, so I just add it to the cous-cous when it's almost ready. Yum.

[Makanyane]

aargh - I always fail with anything other than the instant nuke in microwave variety

how do you stop it turning into one large lump of goo?
(and why are all the blokes here better cooks than me?)

[Adrian II]

How do you stop it turning into one large lump of goo?

By adding boiling water slowly, just enough to let the grit swell. Then let it simmer for a minute, after which you add the oil or butter. It turns into goo only if you add too much water, oil or butter.

(and why are all the blokes here better cooks than me?)

Because we are the Lords of Creation (and look what a mess we've made of it).

[KukriKhan]

By adding boiling water slowly, just enough to let the grit swell. Then let it simmer for a minute, after which you add the oil or butter. It turns into goo only if you add too much water, oil or butter.

Apparently my mistake.