Couscous is made from semolina through a stemming and rolling process, making sure the semolina gets the right amount of moisture for a perfectly fluffy couscous. It really sounds harder than it actually is. It might not be perfect the first time but if you are a couscous lover, you will love and enjoy the process and hey, you will be making YOUR OWN couscous, how cool is that?
There is some equipment you need to have before you start, of course a couscoussier would be very helpful but if you don’t have one (I don’t), you can improvise. I use THIS steamer insert and it works really well. You also need a sieve, one with a large size holes. Here is a photo tutorial I put together to help you understand the process better. I hope this post will inspire you to throw a Moroccan feast that will impress your friends and family.
water, as needed
Spread the semolina on a large tray. Sprinkle with the oil and a little bit of water (I use a spray bottle, it works great). Gently start rolling the semolina with the palm of your hand in a circular motion. The idea is to add a little moisture before we steam it, but don’t over do it, it will get more moisture while it’s being steamed. This step will take you about 5 minutes. If you have big clumps, don’t panic, just try to gently break them, it will all be smooth once we sift it.