Recipe - Couscous

Couscous!

Ingredients:

1 cup course semolina flour
1 cup fine semolina flour
4 T olive oil
1 cup water
1 2-inch stick of cinnamon

Tools:

Cookie Sheet
Shifter (like what you'd use for powered sugar)
Veggie Steamer

Pictorial Directions:

Dump the course semolina onto a cookie sheet and drizzle the olive oil over it.


Rub the flour in big circles with your open hand.



Try to get it all mixed in.


Add a quarter cup of water and a quarter cup of the fine semolina at a time until it's all been added.  Rake your fingers through and roll your palm over with each addition.




Now, shift it through a fine mesh.  Put the pellets aside and add an extra tablespoon of water to the flour.  Add the rest of the couscous back onto the cookie sheet and rub/rake again.


Keep repeating until you get bored.  Throw away the extra flour (or save it as the Algerians would do...but I have to admit that I threw it away...).


Place the cinnamon stick in boling water and steam the couscous over the water for 30 minutes.  I covered the couscous most of the time.


Dump back onto the cookie sheet and mash with a whisk.  This was pretty fun!


Steam the couscous for another 20 minutes.  I left it uncovered.


Fluff with a fork and serve with meat or veggies.

 References

• http://www.paula-wolfert.com/recipes/roll_your_own_couscous.html
• http://deliciousshots.blogspot.com/2013/08/from-semolina-to-couscous.html
• http://www.seriouseats.com/2012/08/behind-the-scenes-making-couscous-at-birch-and-barley-dc-slideshow.html