Friday, January 30, 2015

Recipe - Couscous



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


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.


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