To make couscous from scratch, start with semolina flour, which is the main ingredient in couscous. The traditional process involves sprinkling water over the semolina and rolling it into small granules or beads, then drying them. However, this is quite labor-intensive for home cooks. For a simpler version at home, cooking couscous involves these key steps:
- Boil water or broth with a pinch of salt and a drizzle of olive oil.
- Toast dry couscous granules in olive oil optionally for a nutty flavor.
- Pour the boiling liquid over couscous, cover, and let it absorb the liquid for about 10 minutes.
- Fluff the couscous with a fork and optionally add spices or herbs for more flavor.
This process gives you couscous ready to serve as a side or in salads. The main ingredient is fine semolina granules, which are typically pre-made, but the cooking method above is how to prepare couscous from scratch using dry semolina granules.
If you want full instructions on making couscous pellets by hand, that involves mixing semolina and water, then rolling and drying the granules, but that is usually done in specialized settings rather than home kitchens. Would detailed instructions on making couscous pellets from raw semolina at home be helpful? Or is the cooking preparation method with dry couscous granules what is needed?
