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      <title>Ena Batic Couscous by Ena Batic</title>
      <link>https://padlet.com/35591/5bn5fh70oxpy</link>
      <description>Made with eyes on the prize</description>
      <language>en-us</language>
      <pubDate>2016-12-21 15:24:00 UTC</pubDate>
      <lastBuildDate>2025-09-24 18:19:10 UTC</lastBuildDate>
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         <title>Couscous</title>
         <author>35591</author>
         <link>https://padlet.com/35591/5bn5fh70oxpy/wish/144598878</link>
         <description><![CDATA[<div><br><a href="http://www.cliffordawright.com/caw/recipes/display/bycountry.php/recipe_id/731/id/4/"><br></a>Couscous is one of the staple foods of the Maghrib (western North Africa). Couscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them. Semolina is the hard part of the grain of hard wheat (<em>Triticum turgidum </em>var.<em> durum</em>), that resisted the grinding of the relatively primitive medieval millstone.<br>Sources:<br><a href="http://www.cliffordawright.com/caw/food/entries/display.php/id/58/">http://www.cliffordawright.com/caw/food/entries/display.php/id/58/</a></div>]]></description>
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         <pubDate>2016-12-21 15:34:47 UTC</pubDate>
         <guid>https://padlet.com/35591/5bn5fh70oxpy/wish/144598878</guid>
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         <title>How to make it</title>
         <author>35591</author>
         <link>https://padlet.com/35591/5bn5fh70oxpy/wish/144599514</link>
         <description><![CDATA[<div><strong>1. Bring the Water to a Boil</strong> - Pour the water and butter (if using) into a small saucepan and bring it to a boil over high heat.<br><br></div><div><strong>2. Stir in the Couscous</strong> - Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.<br><br></div><div><strong>3. Wait 10 Minutes</strong> - Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes.<br><strong>4. Fluff with a Fork</strong> - Gently break apart and fluff the cooked couscous with a fork before serving. If the rest of dinner isn't quite done, re-cover the pan after fluffing to keep the couscous warm.</div>]]></description>
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         <pubDate>2016-12-21 15:38:20 UTC</pubDate>
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      <item>
         <title>Couscous</title>
         <author>35591</author>
         <link>https://padlet.com/35591/5bn5fh70oxpy/wish/144599734</link>
         <description><![CDATA[]]></description>
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         <pubDate>2016-12-21 15:39:39 UTC</pubDate>
         <guid>https://padlet.com/35591/5bn5fh70oxpy/wish/144599734</guid>
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         <title>Ingrediants</title>
         <author>35591</author>
         <link>https://padlet.com/35591/5bn5fh70oxpy/wish/144600178</link>
         <description><![CDATA[<div><br></div><div>1 cup instant couscous<br>1-2 tablespoons butter or olive oil (optional)<br>1 cup water or broth<br>1/2 teaspoon salt<br><br></div>]]></description>
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         <pubDate>2016-12-21 15:42:18 UTC</pubDate>
         <guid>https://padlet.com/35591/5bn5fh70oxpy/wish/144600178</guid>
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         <title>Where to find it</title>
         <author>35591</author>
         <link>https://padlet.com/35591/5bn5fh70oxpy/wish/144600504</link>
         <description><![CDATA[<div>-store<br>-restaurant<br>-make it at home</div>]]></description>
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         <pubDate>2016-12-21 15:44:21 UTC</pubDate>
         <guid>https://padlet.com/35591/5bn5fh70oxpy/wish/144600504</guid>
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         <title></title>
         <author>35591</author>
         <link>https://padlet.com/35591/5bn5fh70oxpy/wish/144600709</link>
         <description><![CDATA[]]></description>
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         <pubDate>2016-12-21 15:45:35 UTC</pubDate>
         <guid>https://padlet.com/35591/5bn5fh70oxpy/wish/144600709</guid>
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