Procedures

1. 1

   In a large bowl, add a cup of semolina, a pinch of salt and a few drops of water. Mix with fingertips in circular motion until small balls form. Drizzle more water as necessary.

2. 2

   Move the mixture to tamis (or drum sifter or similar fine mesh sifting device) to remove the fine semolina.

3. 3

   Reserve the larger couscous to another bowl.

4. 4

   Add the fine semolina dust back to the mixing bowl and repeat step 1 until there's no semolina left.

5. 5

   Pick out the large pieces. In a couscousier (or steamer basket) fitted with cheesecloth, add 1 cinnamon stick, 2 bay leaves and 2 tbsp salt to the water. Bring to boil.

6. 6

   Steam couscous for 5 to 10 mins.

7. 7

   Season with olive oil and steam for 5 to 10 more minutes. Serve immediately.