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Old 05-13-2008, 07:37 PM   #11
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Since it's technically pasta, you might be able to make your own... though I don't really know how one would go about that. They certainly wont have a cous-cous attachment for your pasta roller, that'd for sure. I imagine there's a way it could be done if you got creative.
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Old 06-01-2008, 07:42 AM   #12
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Millet comes to mind as another option - about the same size and shape, but of course some differences in texture and flavor. I haven't cared for quinoa, but maybe I'm still not rinsing it enough first.
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Old 01-27-2010, 12:23 PM   #13
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Couscous is also made from rye, barley, millet, corn and acorn flour too!

I used to buy coucous made from rye from a local North African shop (in the UK). But since that shop closed I can't find any more of it, which is a shame, as I regularly cook for someone who doesn't eat wheat. But at least it's out there somewhere! So if you have any North African shops in your neighbourhood, try looking there; even if they don't stock it, they may be able to get it for you.

According to an article I just read on the web, couscous is traditionally also made from corn, millet, barley and - intriguingly - acorn flour. (Unfortunately, being new to this forum I'm not allowed to post links or direct you to other websites so I can't point you at the article!).

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Old 01-27-2010, 12:38 PM   #14
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Yeah, I'd say check your local health food stores, they have all kind of gooffy stuff.
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Old 01-27-2010, 01:23 PM   #15
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My husband is gluten, wheat and lactose intolerant. Before he was diagnosed I used a lot of couscous in our meals and he loved it.

There have been several suggestions of quinoa and I totally agree. It is very versatile and tasty. I also use an organic course grain corn meal and make polenta with it (modified with chicken stock instead of milk).

But yes, couscous in a pasta-like product and totally made of wheat. I have not found a rice version, though they make some fine rice flour pastas.
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