StroudGrecian
Very well known Exeweb poster
Sorry Swanny, that secret will stay with the exewebber (who has asked to remain anonymous (and no it wasn't him/her/them)) who offered me the best bribe yesterday.I'm intrigued.
I make my plain cous cous deliberately a bit dry, but make sure that the receiving pan of peppers/veg/sauce is overly moist in anticipation. A good squeeze of tomato puree normally features.
I've shown you mine, now show me yours.
Let's just say that if you don't have any ras el hanout, you need to get some.