Couscous

Couscous is made with semolina flour and water. The dough is rolled into pellets that are then pushed through screens to create smaller pellets of a uniform size. Traditionally, couscous is steamed atop a stew in a couscoussier. The top part is called the keskas, the bottom part the tenjra. Most of us don’t have this piece of equipment as part of our batterie de cuisine, but we can improvise. Large double boilers with slotted upper compartments will work, and mos