Spiced Couscousmeal with Artichokes

Tonight on "In the Kitchen with Kusems," Kusems accidentally invents a new couscous dish:

Start with dry, instant couscous. Follow package stove-top directions to a T, resulting in wet, mushy couscous. Put in storage container and store in fridge for three days.

Cook frozen artichoke bits on stove-top. Drain, and add extremely mushy couscous. Warm over medium heat in vain attempt to get rid of some of the water. Realize how dumb that is, and that you're actually accomplishing the opposite. Add 1/4 tsp ground ginger, 1/4 tsp cinnamon, and 1/4 tsp nutmeg. Continue to heat, making couscous ever mushier until it is the consistency of cornmeal, oatmeal, or malt-o-meal. Decide that couscousmeal might not be so bad. Serve in festive bowl!


Verdict: 1 tastebud

Actually tastes like oatmeal, but with random artichoke bits. Next time, leave out artichoke and add more cinnamon. Or perhaps cook couscous properly, so it's normal, but mix spices in beforehand, when it's still dry.

Oh, well. It's nourishment. It's a fair balance to the combined six strips of bacon that I ate for breakfast and lunch, plus two more strips in last night's delicious BLTA croissants (by John). Plus, I had scrumptious Dick's burgers (and fries! swoon!) on Saturday night. I'm sure if I had tried to eat anything tasty for dinner tonight, my tongue would have overloaded from all the concentrated yummy-ness. Gotta be careful to avoid that!

Still, I'm not entirely sure what's wrong with my brain that made me think this would be a good idea. And why can't I plan ahead so I'm not still deciding what to eat at 7pm and then I don't have time to go to the grocery store before my body goes into starvation mode? And why does it do that so readily, anyway? I'm petite, but there's enough fat on my body to last a couple days at least! And it's even located on my stomach, so my stomach can't complain that it has to travel too far to utilize that fat. Sheesh.

Mmm...yummy