After a ten-day hiatus from regular cooking, I was back for my traditional “meal + plus Mad Men” last Sunday evening. My return to kitchen time also happened to coincide with a lucky discovery – I finally managed to track down an elusive piece of pasta. Now, maybe that doesn’t seem like that big of a deal to you, but you aren’t scrambling for content for your personal blog. If I can’t squeeze 500 words out of a search for basic grocery items, maybe I just don’t have the narcissism to really make this blog a serious part of my life.
Anyway, you might have noticed that the title of this post mentioned couscous. Couscous is a really interesting food – you might think it’s a grain, but in fact it’s pasta, ranging from the tiny (traditional couscous) to the somewhat less tiny (Israeli, or pearl, couscous). Personally, I dislike traditional couscous, though: it gets mealy, it never hold up on its own. So why am I writing about couscous? Israeli couscous.
Israeli couscous, unlike traditional couscous, is much larger – the size of small peas – and holds up much better to cooking. Even better, when toasted before being cooked, it retains a nutty sweetness that comes from the carmelization of the of the starches in the pasta. Israeli couscous, however, has proven exceedingly difficult to find in this town. Which is exceedingly strange, considering how easy it was to find in Boise Idaho. Yes, people, the state that brought us Larry Craig’s bathroom shenanigans and Bill Sali’s independent discovery oil alternative fuels in our forests also gave me pearl couscous in the bulk food aisle of my local supermarket, something DC’s Whole Foods, Yes Organics and Safeway/Giant pu pu platter haven’t provided.
I was on the verge of taking desperate measures, when I finally found some – yes, Whole Foods had heard my silent prayer. I loaded up; at $2.50 a pound, it’s more expensive than regular pasta, but at this point I was desperate. Since my supply seems to be somewhat intermittent, I’ve come up with a plan to stretch my couscous supply: I’m going to eat so much of it that I get sick of it, and then I don’t want it again for months.