[Sca-cooks] Preserved (Pickled) Lemons

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Yehoshua ben Haym:
>a while. With about 15 minutes done I added some couscous. Well its not
>exactly couscous but sort of a past that looks like big couscous. I don't
>know what its called in English. (but its yummy and cheap at the shuk).

There's a product known in English as Egg Barley, basically egg 
noodle dough extruded and cut off into little 
1/8-inch-by-1/8-inch-by-1/8-inch pillow-shaped chunks.

Something like that?

Adamantius