Cous Cous

 Every batch of my cous cous had a layer stuck to the pan. I dealt with it only because my kid loves her some cous cous (as long as there's cous cous and feta, I can add pretty much anything in there and she's good. Yeah, I know).

Why has it only now occurred to me to add the butter to my cous cous during cooking? Life changing, ok somewhat life-altering. I thought the butter was just for flavor and never added it. There I go again...thinking!

Random act of direction following...I add butter when stated, and cous cous didn't stick :O No more soak/scrub/seduce burnt pans and no more waste. Now I'm wishing Fresh & Easy sold their Israeli cous cous in larger packages!

For the record, one of the kid's favorite lunches is this cous cous salad:

Cooked and cooled cous cous (I cook ours in veg stock)
diced cucumbers, grape tomatoes, black olives
crumbled feta
toss and serve

Quite often Tristyn chops everything up with her safety knife while I stare at the cous cous simmering. If there are leftovers the next day I'll toss in some chopped lettuce and whatevers on hand, it's super versatile.