I used to find couscous about as appealing as a mouthful of hot sand. Somehow, food manufactures managed to create a product both mushy and dry simultaneously, with a flavor profile lingering between corrugated cardboard and sawdust.
It’s so easy to blame a faceless corporate entity for my couscous contempt.
I’ve changed though!
Ripe cantaloupe, fresh herbs and a drizzle of white wine vinegar and olive oil over lettuce make a cooling combo on a hot summer night.