Couscous is typical North African food that has become popular in many countries. Couscous is a small granular type of pasta made by sprinkling durum or hard wheat semolina grains with cold salted water and rolling and coating them in fine wheat flour. Couscous is also the name of a dish in which the grains are steamed over a spiced stew of vegetables and/or meat or chicken. Cooked couscous can be eaten hot or cold, either as a main dish or as an accompaniment.
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- Step 1: Boil the waterPour the water into a steamer and bring it to a boil.
- Step 2: Prepare the semolinaIn the bowl, very gently mix the semolina, salt and flour with 250ml of water.
- Step 3: Pass it through the tamis or sieveWhen it is mixed thoroughly pass the mixture through the tamis or sieve.
- Step 4: SteamPlace it in the steamer for half an hour.
- Step 5: Break the mixture upRemove the steamed semolina. Place it into another bowl and break it up with a fork to make it fluffy.
- Step 6: Add oil and waterAdd the oil and about 500ml of water. This should be enough to give a wet texture to the mixture, if necessary, add more water until the required texture is gained. Mix well and let it rest for 10 minutes.
- Step 7: Finish cooking the semolinaReturn the semolina to the steamer for another 20 minutes to finish cooking it.
- Step 8: ServeServe hot as a delightful accompaniment to several Moroccan and Middle Eastern dishes. Couscous can be made in advance, so if you prefer, just reheat it in the steamer the next day for an enjoyable compliment to your meal.
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