Steamed Couscous

To prepare couscous the authentic way, first you moisten the dried (long-cooking) semolina pellets with water, letting them swell. Then you rake and rub them with your fingers to get rid of lumps. The couscous is steamed, then the whole process is repeated. Although it sounds complicated and time-consuming, it isn’t. Making couscous is one of my favorite kitchen chores, and the results are so marvelous you’ll find it hard to go back to instant couscous again.