Couscous

Having been away for a while, you would think that today's post would be nice and chilled. Infact, today's post is a bit of a rant, so bear with me.
I am getting a bit fed up of some of the supermarkets and other stores offering poor qualities of ethnic foods. Why do they not get help or advice from people in the know? Why do they continue to impose these absolutely awful concoctions on people which in turn makes people averse to eating ethnic foods? There are two dishes that seem to have entered the main stream (by that I mean supermarket shelves) which are being done so badly that I am thinking of writing to the offending supermarkets and stores. One is tabbouleh and the other is couscous.
Who told the supermarket food technologists that tabbouleh is a lot of bulgur with a bit of coriander and tomatoes? If it was would it be called a salad? Having said that I have seen rice and pasta salad by which they mean cold rice and pasta. Tabbouleh when it is done properly is so beautiful, fragrant and light. Can someone please tell the supermarkets, the food stores and the cafes that tabbouleh is a mixture of herbs with a little bit of bulgur? I would love to tell them but I have lost my voice shouting.
Speaking of shouting, I decided to take a short walk to my local supermarket to do some research on couscous. This was a bad idea as all I wanted to do at the end was shout. Couscous has also entered mainstream because of a number of chefs using it in their cooking. One of these chefs does a couscous in a packet, one of these pre-steamed and dried things with lemon and lime flavour or something to the effect. How on earth do these people live with themselves offering such rubbish to the public and calling it food? Especially when you think he is a chef and is unlikely to serve that crap in his home. When you try and educate the person who has been eating nonsense called couscous about how couscous whould be light and fluffy and not gummy all you get is "that's not really how chef X does it". My reply is usually: "what does chef X know about couscous? Has he been making couscous all his life? Is couscous with chicken his mother's signature dish? No, he just happened to jump on the passing bandwagon which he will soon alight once another one comes along."
So give me a break people. Make tabbouleh the herb and spice salad that it is, not a main course accompaniment. Couscous should be steamed and not boiled. Of course if you come from a certain part of Africa, you are allowed to have couscous as a dessert and that's all.