Homemade Couscous from Scratch

Mix the salt into the water.

Spread the semolina in a wide, shallow tray.

Sprinkle a little salted water over it and rub the grains between your palms in small circular motions, gradually adding more water.

Keep rubbing until tiny, separate couscous granules form; avoid pouring the water in all at once.

Sift the granules through a coarse sieve, returning any large pieces to the tray to rub again.

Dust lightly with flour and toss gently to keep the granules separate.

Bring water to a simmer in the bottom of a couscoussier or steamer.

Put the couscous in the steamer basket, cover, and steam for 20 minutes.

Tip it back into the tray, sprinkle with about 60 ml (¼ cup) water, and gently separate the grains with a fork or your fingers.

Rest for 10 minutes, then steam for another 20 minutes, until tender and fluffy.

Let cool and use immediately, or spread out to dry completely for storage.