Couscous from scratch

I went to my friend’s house last Sunday afternoon, as I often do, but this time I was surprised to find many relatives in the house making couscous from scratch. It looked like a couscous factory! I’d been wanting to learn how to make it so I was thrilled and excitedly went on a little tour. The first group of women in the living room mixed the semolina flour with a small amount of salt water, rolled it with their hands to form small pellets, and then sieved it through two different sized sieves making it into even smaller pellets. After that, a group of women in the courtyard steamed the mixture for 15 minutes. Then the hot mixture was put through even smaller sieves by another group of ladies in one of the bedrooms, then put out in the sun to dry on the roof. My friends started at 4am and finished around 6pm; the good news is they will now have enough couscous for the rest of the year!