Beg Me
Before I start writing about the Lamb Stew with Couscous, I have to know: what exactly is a cous? A Grain? A Seed? Is the noun in singular form, indeed, the 'cous'? O Mighty Internet, please answer my questions! (Ever notice that you never see God and the Internet in the same picture? Uh-huh. Think about it.)
The American-centric definition was found to be thus:
What is couscous? Couscous is a coarsely ground semolina pasta. The grain is a staple in many North African countries. Over the last decade, it's cropped up on American menus and dinner tables.I couldn't find a clear answer on the whole singular vs. plural thing but did find a brief description of the etymology of the word from etymonline:
1600, from Fr., ult. from Ar. kuskus, from kaskasa "to pound, he pounded."Which begs the question, could it be used as a verb? Could a person be couscous-ed? Anyway, the Lamb Stew. This was another recipe from my favourite cookbook, bought on a whim from the clearance rack at 80% off, Food & Wine's Quick from Scratch cookbook. There is a whole series of these cookbooks but I can't find the one I have online anymore. Too bad, it's a brilliant book. Basically, it was a stew of tomatoes, cauliflower and chickpeas (also a confusing element as it is neither chick nor pea) with Moroccan-spiced lamb meatballs. For a quick little meal, it was great. It made a lot of stew so there was plenty leftover – an excellent quality in a recipe. We had a bit of a hard time trying to find ground lamb, though. Luckily, we have a great butcher – Second to None Meats, 2100 4th Street S.W. – who ground some fresh lamb while we waited. I don't think I've ever had ground lamb, it tastes different because of the need to cook the meatballs all the way through. It actually came off a bit gamey in the first bite but after getting used to a new version of lamb-flavour, I liked it.

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