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Print this Recipe    HOMEMADE COUSCOUS

>From "The Glorious Noodle: A Culinary Tour Around the World"

This is tricky at first, but once you get the feel of it, it's second
nature and you can do it while watching TV or talking with friends.
Cream of What is similar to semolina and often easier to find. The
peppercorn-sized couscous this recipe makes is the kind most often
called for, but you can make it larger or smaller by using different
sizes of colander.

28 oz. box regular (not instant) Cream of Wheat
-- OR 4 1/2 cups semolina flour

Pour about 1/2 cup of the cereal or flour into a very wide, flat
bowl. Add no more than 2 tablespoons water. With fingers very
slightly curved, gently move the cereal in a circular motion around
the bowl, using only your fingertips, until all the water is
incorporated. If the mixture is too dry to form into tiny balls, add
another tablespoon of water and continue mixing. [When the mixture is
just right, part of the mixture will form tiny balls that feel dry but
are not crumbly.]

When some balls about the size of peppercorns are formed, pour the
entire mixture through a colander with holes just smaller than the
peppercorns, sitting over a large piece of wax paper. Return the
mixture that fell through the colander to the bowl. Place the balls
left in the colander [the couscous] on a clean dish towel.

Repeat, adding cereal and water in the same proportions, until
nothing's left to fall through the colander. Use the couscous right
away or let it dry, then store in an airtight container indefinitely.

Makes enough for 8-16 people, depending on accompaniments.


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40 of 69 people found the following review helpful:
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The Truth, July 6, 2005 - 11:17 AM
Reviewer: Anonymous from UK
This recipe needs to be improved as it was not successful for me or many of my staff (chefs)

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