farfel to replace couscous

[Phillip Sego]

I have a farfel question:

This sunday, I'm cooking moroccan chicken. I was going to make matzoh farfel
w/a bit of onion -- flaked to have similar *flavor* absorbancy to replace
the couscous. Although my mom used to do this constantly (with the requisite
shmaltz before they invented cholesterol), I have never done this!

Can I make the farfel smaller (but bigger than rice) without it turning into
mush?

I believe that I do the following:

finely chop an onion
place 1 tbs of oil and the onion in a pan
fry until it's just about to become translucent
put about 1.5 c farfel in a strainer. pour boiling water over it
add the farfel to the pan
add a beaten egg
cook till flaked to the right feel.
salt and pepper to taste

Am I right? Or am I about to make matzoh mush?

tia,

-- Phil

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