To make couscous from scratch, you start with coarse semolina flour and gradually add salted water while rolling and working the semolina to form tiny granules or beads about the size of pinheads. This involves moistening the semolina lightly and rolling it in your palms repeatedly until it absorbs the water and forms small spheres. Then, the couscous grains are separated and sieved to ensure uniform size. Once formed, the couscous is steamed in a special couscous steamer or a colander over boiling water in multiple stages, with periods of fluffing and moistening in between. After the final steaming, the couscous is tossed with oil or butter and broth to finish, resulting in light, fluffy couscous. Key steps include:
- Sprinkling semolina with salted water and rolling to form beads
- Sieving to remove clumps and excess flour
- Steaming 3 times with intervals of fluffing and adding moisture
- Final seasoning with oil or butter and broth for flavor
This traditional method is labor-intensive but creates a light and fresh couscous quite different from instant varieties.
If desired, partial shortcuts use instant couscous rehydrated and then baked or steamed for better texture.
