- Cuisine: Lebanese
2 cups coarse semolina
2 handfuls of salted water
2/3 cup fine semolina.
You will need a large, open dish, a medium sieve (3mm holes) and a fine sieve (1.5mm holes) and a couscoussier or steamer.
Sprinkle the water over the coarse semolina to moisten it. Add the fine semolina and gently combine, adding a little more water if needed. As you combine the two, using the flat of your hand, small beads should begin to form. If you add too much water, add a little more fine semolina.
Rub the grains through the sieve to remove lumps, adding fine semolina if it is too sticky.
Shake the sieved couscous through a 1.5mm sieve. The really fine bits that fall through can be used for sweet couscous. It is those grains left in the smaller sieve that are used for savoury couscous.
Scatter a handful of olive oil over the couscous and rub gently as before to incorporate lightly and evenly.
Scoop the couscous gently into a steamer or couscoussier and steam over rapidly boiling water (or stock) for at least 25 minutes.
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