Couscous is the kind of food that I usually end up cooking on an induction burner rather than on a gas burner. It's a stew that benefits from long, slow cooking over low heat. When I cook it on the induction burner, I don't have to worry about the gas running out and I am comforted by the prospect of not having to go quite so often to the supermarket to buy another cannister of butane. When we lived in San Franciso we had piped-in gas for our kitchen stove, waterheater, and furnace. Here we don't and have to buy butane gas in "bottles" (cannisters). I remember we had a gas-fired barbecue grill in SF for which we had to buy bottled gas, but the cooktop in the kitchen was fired by city gas.
If you've been reading this blog for a while, as many of you who comment on it have, you know what couscous is. I hope you've even made it at home. It's a great winter dish, warm and comforting. And it's a great summer dish, hot and spicy. It's made with a mix of winter vegetables (turnips, rutabegas, cabbage, carrots... even radishes) and summer vegetables (tomatoes, zucchini, eggplant). We like to put raisins in the couscous "grain" itself, for the little burst of sweetness you get when you bite down on one, complementing the spiciness of the broth and the harissa pepper paste you serve it with. I made the couscous in the slideshow above back in April, using merguez sausages (made with lamb and beef) and chicken drumsticks. I don't think I posted it back then.