Kyle Bailey's Couscous from Scratch Recipe

By
Brian Oh
A photo of Brian Oh, a Contributing Writer at Serious Eats
Brian Oh
Contributor
Brian Oh is a D.C.-based freelance food and travel writer who dedicates every spare minute to stuffing his face when he's not working as an international development professional. His work has appeared in Serious Eats, Thrillist, Washington City Paper, Whisky Advocate, and others.
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Updated Aug. 30, 2018
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Recipe Details

Kyle Bailey's Couscous from Scratch Recipe

Active 25 mins
Total 40 mins
Serves 4 servings

Ingredients

  • 1 quart semolina
  • 1 pint water
  • 1 cinnamon stick
  • 2 bay leaves
  • Salt to season

Directions

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

  3. Reserve the larger couscous to another bowl.

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

  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. Steam couscous for 5 to 10 mins.

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

Special equipment

sifter