[Sca-cooks] Preserved (Pickled) Lemons

[Yehoshua ben Haym]

My hebrew speeking friends all say that its not couscous. Since they speak
hebrew and I don't at least on that front I will go with what they say.
But it is yummy.



--
Yehoshua ben Haym haYerushalmi
Senischal soon to be Shire of Beit Aryeh
MKA Zachary Kessin Jerusalem, Israel
zkessin at cs.brandeis.edu IM:ZachKessin LiveJournal: zachkessin

On Tue, 16 Dec 2003, Pixel, Goddess and Queen wrote:

>
> > 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
>
> Actually, it's couscous, just not instant couscous. It's round, about 1/8"
> in diameter uncooked. I've seen it somewhere as "pearl pasta". I can get
> it here (in the Minneapolis suburbs) at the local ME markets labeled as
> couscous, with a cellophane window in the box so you can see which size
> you're buying, and in the regular grocery store in the "ethnic" section
> with all the ME stuff in it (as opposed to the "ethnic" section with all
> the Asian stuff in it).
>
> Hmmm. I may have to make some for dinner tonight, if I can figure out what
> else to put it with.
>
> Margaret
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