how to roll couscous

Ingredients for 10 people:

* 500 g (1 ib 2 oz) of coarse semolifla  *  salt

* 500 g (1 ib 2 oz) of fine sifted flour   *  water

Preparation: 

Have ready a ghorbal , a tbeck , salt water, a clean cloth, sernolina and sifted flour Put a bowl of semolina in the “gsàa, sprinkle with a little cold water with salt and rolI the semolina with the palm of the hand with even movements so as to roll all the grains and separate them. Roll again with a little flour and when the grains form small balls, begin the sarne operation again, adding flour and water with salt little by little, until the grains are well rolled. Put these grains in a ‘ghorbal’ for sorting according to their size. Put the smallest grains of equal size on a clean cloth.

Rub the other bigger ones with the palm of the hand in a ‘tbeck” adding a little flour. sort again in the ‘ghorbal’ according to size and put the smaller ones with those already on the cloth. Begin again until ah the grains of semohina and flour have been used. The grains should be fine, quite separate and of even size. A soupspoonful of oil should now be added

is possible to prepare a largo amount of couscous for preserving. It should be stearned for half and hour. Once the desired arnount is stearned, it should be put in the sun to dry, spread out on a clean cloth. Wait until the grains are quite dry before putting in closed jars.