So the lamb tagine I cooked tonight turned out beautifully, but silly me managed to mess up halving a box of couscous. I'd rather make some normal couscous for my leftovers, but I'm looking for ideas for the glutinous mass (airdrying as much as possible).
I still need to make a good dent into the tagine, but being a good southern girl, the first thing that comes to mind for later this week is to fry up some patties like leftover grits. Or perhaps mix into a greek meatloaf? I know my fellow chowhounds can come up with something more inventive. Thanks for any suggestions.