Kyle Bailey's Couscous from Scratch
About This Recipe
|Active time:||25 minutes|
|Total time:||40 minutes|
|This recipe appears in:||Behind the Scenes: Making Couscous from Scratch at Birch And Barley in D.C.|
- 1 quart semolina
- 1 pint water
- 1 cinnamon stick
- 2 bay leaves
- Salt to season
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.
Move the mixture to tamis (or drum sifter or similar fine mesh sifting device) to remove the fine semolina.
Reserve the larger couscous to another bowl.
Add the fine semolina dust back to the mixing bowl and repeat step 1 until there's no semolina left.
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.
Steam couscous for 5 to 10 mins.
Season with olive oil and steam for 5 to 10 more minutes. Serve immediately.