Couscous (Moroccan)

Moroccan couscous wafts through the air every Friday in Morocco.  Friday is actually known there as Couscous Day! Similar to Sunday in the United States, Friday is a day for families to gather and enjoy some excellent couscous. Couscous is actually made usually from a coarse semolina (durum wheat).

2-3 cups coarse semolina
½ cup fine semolina or all-purpose flour, unbleached
water
2 Tbsp. olive oil
2 Tbsp. butter, cut up into little pieces

Start by spreading the coarse semolina in a large flat bowl. Add a handful of flour and mix together.

Slowly add water a bit at a time start with ¼ cup and add as needed. Rub your hands back and forth to combine everything together and little grains form.

Continue until you have a plate full of grains. You can run then through a sieve if you want to get a consistent grain.

In a couscousier boil water.

Add the couscous into the steamer basket and cook uncovered for 20 minutes. Add some olive oil and using your hands run it through the grains so there are no clumps.

Add in the butter and steam uncovered for another 10 minutes. Add a touch of salt if desired and fluff with fork.

Serve with your main dish.

Makes 6 servings.