Couscous

Another recommended recipe: couscous and alfalfa sprouts. I love being able to construct what I eat.

Meet Lori, my roommate: So I’m making couscous the other day, and she looks at it raises one eyebrow and says, “What’s that?”

“It’s couscous,” I answer, “a type of pasta from the Mediterranean somewhere. It’s just small.”

“Like grated noodles?”

“Yup.”

“So it’s for like babies and old people who can’t chew?” Lori asks seriously.

“No, it’s just small. It’s used like rice.”

“Why don’t they just use rice?”

“I don’t know! Maybe they can’t grow it. Maybe they can just grow wheat, so they make couscous. It’s good.”

“Oh.
Okay.”

As you may infer, Lori is a practical, skeptical, logical, lovable roommate.