couscous for stuffing (pigeons, chickens, meat)

Ingredients: 

* 500 g (1 lb 2 oz) of coarse semolina rolled into very fine grains with

* 250 g (9 oz) of flour (see preparation) or I packet of couscous weighing

* 1 kg (2 lbs 3 oz) I tea glass of orange-flower water

* 3 g!assfuls of caster sugar * 500 g (1 lb 2 oz) of stoneless raisins

* 300 g (11 oz) of melted butter * 2 level soupspoonfuls of cinnamon * 400 g (14 oz) of almonds

Preparation: 

Put 4 or 5 litres of water (7 or 9 pts) to boil in the lower part of the couscous steamer and bring to the boil. Coat the well-rolled couscous with a spoonful of oil and put in the steamer over the boiling water. As soon as it begins to steam take off the heat and turn into the “gsââ’. (If a packet of prepared couscous is used, leave to cook for half an hour from the time it begins to steam for the first time.) Crush lightly with a ladle to separate the grains, leave to cool, add a little salt and sprinkle the 2 soupspoonfuls of orange-flower water over it, then 3 soupspoonfuls of melted butter and 5 soupspoonfuls of caster sugar.

Leave for a quarter of an hour and put back in the steamer over the boiling pot. Repeat the cooking operation 6 times running, adding each time the orange-flower water, butter and sugar in the same proportions. Leave for a quarter of an hour between each cooking period. When put to cook for the seventh and last time, add the washed and cleaned raisins to the pot underneath the couscous.

Take off the heat when it begins to steam. Turn the couscous and the raisins into the gsââ, crush lightly with a ladle to separate the grains, add two soupspoonfuls of cinnamon and 400 g (14 oz) of almonds which have been skinned, fried in boiling oil and crushed coarsely in a mortar, This couscous is used as a stuffing for chicken, pigeon and stuffed meats.