Hand-rolled Tunisian couscous

Directions

1. Hold a handful of semolina in one hand, and wet the other hand with water. Rub the semolina on the wet hand over a separate plate. Repeat until all the semolina is moistened. The grains should remain separate and not form a paste. ≈ 3 min
2. Pass the couscous through a couscous sieve to obtain small grains. ≈ 3 min
3. Add the oil and salt, and continue to stir. At the end, you will have a moist semolina, which you then steam. ⏱ ≈ 10 min
4. Place the mixture in the top basket of the couscoussier. ≈ 3 min
5. Cook over medium heat for about 30 minutes. ⏱ ≈ 10 min
6. Transfer to a bowl and mix to prevent the semolina from clumping. ≈ 4 min
7. Repeat the steaming process for a second time. ⏱ ≈ 10 min