I really have a fascination with techniques involved in creating a lot of the food products we use. My current kick is on something that I have really fallen in love with as an adult. I never had couscous as a kid, it just wasn't in the portfolio of my mom or those of my friends. I love it as a replacement for rice, grits, etc. My favorite method is to cook it in stock, and use fresh thyme and rosemary to flavor it. So at first out of curiosity I researched what couscous was. I was a little shocked that it was just pasta. I suppose I wasn't accustomed to pasta outside the realm of noodles or sheets (I've also since discovered orzo). After learning that it was pasta I set out to understand how exactly one creates couscous. So I learned that a correctly mixed pasta dough is rolled around a mesh (strainer works well) and as the small pieces of dough are pressed through they break off to create what in the end seems to be small grains. The possibilities are endless if you consider that you could incorporate any number of flavorings into the dough. Has anyone made couscous from scratch here? The price of couscous in my normal grocery store is enough to drive me to try it, but I was also wondering, like fresh pasta vs. dried, what are the textural differences like? Is it possible to maintain the tiny grains of pasta and thus the texture, if it is not dried first?