Curiously couscous

I've become boring with my dinners so I decided to try out some of the easy midweek meals suggested in the Sainsburys magazine.

The sticky devilled drumsticks (or in this case, thighs) were good but the prawn and couscous peppers were, well, okay. A bit boring. The stuffing was fally-aparty and it needed more flavouring. It was labelled as Very Low Fat so tonight I'll remove the prawns and add onion and mushrooms to the leftovers. Oh, and lots of cheese. Then put the prawns back on when it's reheated.

Next on my to-try list is Thai pork and asparagus. The recipe said to use low-fat coconut milk but I bought creamy. Is it any wonder my diet is such a failure?

Especially when I lack all self-control and buy a box of Maltesers because 'it's only £1'.

Oh yes, Husband and I were discussing couscous last night over dinner. He asked what it is; I said semolina.
'Isn't that a flour?'
'I think it's a grain like rice.'
But I'm not entirely sure so I'll google it now. Hang on ...

Couscous is a small granular type of pasta which is made by sprinkling durum or hard wheat semolina grains with cold salted water and rolling and coating them in fine wheat flour. (From the BBC who also tell us that:)
Semolina is a coarse pale-yellow flour ground from hard durum wheat used to make traditional pasta.

Clear as couscous.

Big big sigh.