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Ingredients
Directions
- Couscous pot - a double cooker with holes in the bottom of the upper half.
- special sifter with very large holes
- check semolina to see which it is okay for use. sprinkle the oil and rub the mix between your palms till it is spread proportionately [It reminds me of mixing flour with margarine for dough - but the size of the particles is very very small). pour 1/4 c. water over your palms unto the mix and continue to work in the water. In summer, use more water - in winter less.
- The preparation is ready when it is damp but doesn't stick together to become dough. Sift the mix and add in salt. Cook in top of double cooker for 20 minutes. Cook the chickpeas (or possibly other vegetables) in water of bottom half. Don't put any seasonings in the pot. Remove the couscous from top half and repeat the process using upto 2 c. of water if necessary. The particle will be slightly larger now, and you may have to recook in 2 batches. return to top of double cooker for another 20 minutes. Pour into large bowl, break up the pcs and add in a little water if necessary. Cover with cloth till cold.
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