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Aaron Hutcherson THE WASHINGTON POST – Just as some cultures serve rice at nearly every meal, others do the same with couscous. And just as there are many varieties of rice, there are also different categories of couscous for curious cooks to explore. If it’s not already a part of your regular diet, couscous is a great alternative to the typical starch rotation and deserves a place in your pantry for quick, filling dishes. The term ‘couscous’ can refer to both the grain product typically made from semolina (coarsely ground durum wheat) – though it can also be made from other grains, including barley and millet – and the dish made from it. The dish is traditionally made by steaming the granules in a couscousière over a simmering stew until light and fluffy to absorb the stew’s flavours before being served together. ....
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Top 10 Places That Were Once Their Own Countries What makes a nation? Over the years, sovereign states have taken many forms and enjoyed widely disparate levels of international recognition. Some were forged by war, others as refuge from it. Some were influential kingdoms, others makeshift micronations. But whether credible or simply incredible, nations that are no more often have fascinating backstories. Here are ten, listed in order of their founding. Now India’s least populated state, Sikkim – located in northeastern India bordering Bhutan, Nepal and China’s Tibet Autonomous Region – was a sovereign nation for centuries. According to legend, a 14th Century Tibetan prince named Khye Bumsa came to Sikkim after a divine revelation promised him riches. In 1642 Bumsa’s descendant, Phuntsog Namgyal, was consecrated priest-king of the new Kingdom of Sikkim. ....