I am about to have couscous for the 3rd time in two days. I cooked some for dinner last night, and have some left over - whilst at lunchtime I went to The Kasbar down Cowley Road and had some there.
Last night's dinner was what I term 'eclectic fusion of cuisines' otherwise known as 'cooking whatever takes my eye'. In this case the fusion was between North African (the couscous) and Japanese (some Arame seaweed, cooked according to the instructions on the packet i.e. soak it for 15 minutes, then bring it to boil with some soy sauce.
It has to be said that the couscous was more of a success than the arame seaweed - I don't necessarily think that I will be buying any more. I shall stick to kombu for adding to stews and nori for sushi.
Next time I make sushi I shall capture my recipe which is another 'eclectic fusion' since, in the absence of any japanese vinegar I use balsamic vinegar. It works surprisingly well.