A lot of chowhounds make their own pasta and noodles. Has anybody ever made homemade couscous?
I'm lucky, I grew up with a father who made the Hungarian tarhonya, also known as, "egg barley: or "pearl noodles", whenever we had a pot of broth/stock simmering from the carcass of a roasted chicken or turkey.
To me, making those noodles is second nature. Just take some flour and some eggs, a bit of salt and mix to the right texture, maybe a bit of water if needed. Grate by hand on a box grater and leave out to dry on kitchen towels.
I am wondering if anybody has a similar technique for making couscous? It is a pasta, it has been used by certain cultures for many years, what is the traditional method for making it from scratch??
This is sporadic gourmet.. I wasn't sure if you were likely to still be on thanksgiving thread so I hope you will see this here. I just wanted to thank you.. Stonybrook found it!! I had a couple significant ingredient & process memory losses but I was correct about magazine and era. I made not one but TWO rounds of it while home w family on west coast for holiday and everybody loved - just can't thank you enough!