Couscous cousins

Plate with grated carrots, greens and couscous

Why do people eat pot noodles when there is couscous is in the world? Listen, all you do is pour boiling water over the grains (processed to a teeny size), let five minutes go by while they plump up with water, add olive oil and lo, instant food.

My current top favourite couscous is made from kamut (by Probios) which is good news for all you wheat-sensitive types.

Tonight I added to the couscous, chives (one of the few herbs I can grow as I have pink fingers). I fried onions, mushrooms and chilli, then grated raw carrots (organic of course) and served them with steamed kale and purple sprouting broccoli (cut up quite small).

I made one meal stretch for two unexpected guests, Sarah, my middle daughter, and Juliette, my eldest niece. Juliette, just turned 18, explained how traumatic it was. However she immediately noticed the benefits of being grown up.

How? quizzed Sarah, my daughter the social anthropologist.

Juliette said: “Like. Oh. My. God. I suddenly stopped listening to my story tapes.”

Juliette (pictured) jujudsc10013.jpgwas also disappointed with Delia. “People who are interested in food are just not going to buy Delia. She seems really old fashioned now,” she said.

My mum – the original real food lover empress – is also incensed with Delia for recommending convenience foods while so-called championing the poor. My mother’s letter begins: “Bleeding heart Delia has not done her sums right.”

My mother’s family, immigrants from Russia, lived in the East End of London. They had little on the table and very rarely meat. But they ate well because they knew about food.

Reader, such is my provenance.

One response to “Couscous cousins

  1. I am so with you on the Delia thing – it’s a bit like the celeb chefs doing their “credit crunch” menus – I find it insulting to people who have to credit crunch day in, day out……..forever – anything to sell a book, magazine or endorsed product eh?

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