Friday, April 17, 2009

Lebanese bread roll ups

Not feeling too good today, down with a bad headache. I did a quick fix roll up sandwich today.

The kids and I have been patronizing this place called Desserts Bar nearby. I'm sure if you're in the vicinity of PJ or KL you would have seen it or even tried their ice-creams.

This year they seem to have expanded their menu not only in the area of desserts but also light snacks. Every month or so they have a menu promotion which is very worth eating. One of their sandwiches I noticed, came with cous cous. I thought that it was an interesting ingredient to add to the egg roll up which they served.

This morning, I made Lebanese bread roll ups which consisted of cous cous mixed with mayo, Dijon mustard, lemon juice and chopped tomatoes on a bed of romaine salad.

Then I lay strips of crabsticks on the cous cous combi and topped with freshly cracked pepper.

Folded the Lebanese bread and tucked it under the romaine salad and gave it a tight nip and tuck!

Viola! The whole roll cut into two. It was very filling!


Anonymous said...

Hi Bento Pet,

I'm a reglar reader of your blog and is curious to know what is actually cous cous? Any pic to show or where can it be bought? Thank You.


shoppingmum said...

I was about the same the same question too. What's cous cous? :)
The sandwich looks yummy...

javapot said...

cous cous is a Spanish(?) rice. Taste lighter than rice, i like it.

Yuumy rolls bentopet.

javapot said...

forgot to add, hope u feeling better.

kel said...

Those rolls looked so yummy, will try out cous cous next time.

Hope u r well when u read this, ;)

eilismaura said...

cous cous is a quick cooking pasta product -

Couscous or kuskus as it is known in Morocco, Algeria, Tunisia, Libya and Egypt (pronounced /ˈkuːskuːs/ in the US, /ˈkʊskʊs/ in the UK; Berber Seksu - Arabic: كسكس‎, called maftoul in Lebanon and the Palestinian territories) is a Berber dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished grains are about 1 mm in diameter before cooking. The Levantine variant, popular also in Israel, is about twice the diameter and made of hard wheat instead of semolina.[2] Traditional couscous requires considerable preparation time and is usually steamed. In many places, a more processed quick-cook couscous is available and is particularly valued for its short preparation time.

The dish is a primary staple throughout the Maghreb;[3] in much of Morocco, Algeria, Tunisia, and Libya it is also known as ṭa`aam طعام, "food".[citation needed] It is also popular in the West African Sahel, in France, Madeira island, in western Sicily's Trapani province, and parts of the Middle East. It is particularly popular among Jews of North African descent, such as the Berber Jews,[4] and is eaten in many other parts of the world as well.

Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.

Bento Pet said...

Thank you ellismaura for providing the answer. If I may just summarize all that: Cous cous is a species of pasta.

Rather than being in the form of noodles or extruded shapes, cous cous is granular. The raw pieces are roughly the size of coarse sugar grains.

To cook it, just add boiling water to it as per instructions and cover for it to cook.

Bento Pet said...

Thank you, I am much better now.

Bento Pet said...

Samantha: Just Google cous cous. There are even You tube clips to show you what cous cous is.


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