My Name Is Couscous, Corn Couscous

[Persei V.]

Ingredients:

2 cups of corn meal

1 cups of water

1 tea spoon of salt

Basically, all one has to do is mix all three ingredients and let the dough rest for ten minutes. I use my fingers to do it. So the dough goes in the couscoussier (with water in the lower half, of course) in low heat for another ten minutes. Wait three minutes to cool, and it is ready for consumption.

In my personal opinion, the taste is rather bland, and goes well with sweet toppings (honey and cinnamon ) but here we also mix it with milk and sugar, or scrambled eggs. I'm pretty there's a complete world of toppings to use, so it's your call.

[kareng]

My Grandma used to make that. We called it "Smush" but its really called "cornmeal mush". We ate it for breakfast with maple syrup or brown sugar.

[Adalaide]

I also grew up eating cornmeal mush for breakfast at my Grammy's house. Same thing without messing around with a complicated pot. I'm not really sure how or even if that changes anything about the texture of it. I don't really see how it could.