Okay, we realize we’re mixing our food origins. You know. India. Northern Africa. But, thing is, we didn’t have any rice and the fine folks at America’s Test Kitchen taught us how to make non-mushy/stuck together couscous last night, so we had to try it out. Had to. With dire necessity!
Turns out, the couscous is such a good idea. You toast it up beforehand to deepen the flavor, then add a lot less liquid than people usually say and the result is a perfect, loose, toasty-tasting couscous. Which, coincidentally, goes really well with the dal even though, you know, people don’t usually do that.
And a word on said dal: you can make this with a little butter or a lot of butter. Continue reading
Dicey Business 