Ingredients:1 cup course semolina flour
1 cup fine semolina flour
4 T olive oil
1 cup water
1 2-inch stick of cinnamon
Shifter (like what you'd use for powered sugar)
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.