SC - Re: couscous?

[Christine A Seelye-King]

So, is "Israeli Couscous" or "Middle Eastern Couscous" made by the second
method, just producing bigger 'pearls'?
Christianna
who's been wondering about this very question

On Tue, 21 Mar 2000 14:17:51 -0600 "Decker, Terry D."
<TerryD at Health.State.OK.US> writes:
> I've seen two methods described for making couscous.  The first is to 
> crush
> semolina to the desired fineness, then steam it to pre-cook the 
> grains.  The
> second is to take a finer semolina meal, mix it with some flour and 
> salty
> water, then work the dough into finer and finer pellets by hand.
> 
> Most of the couscous in the US is made by the second method in an 
> automated
> process.  Most of the product is in the 1 to 2 mm range and is 
> classed as
> being of medium fineness.  So I would say you are correct.
> 
> Bear

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