saycouk couscous

“Saycouk” is a type of couscous which has not been moistened, that is, there is no sauce with it. It is eaten with a kind of whey, known as Lben’ (see recipe page 192 ). For 500g (1 lb 2 oz) of coarse semolina rolled with 500 g (1 lb 2 oz) of hard wheat flour and sieved through a silk sieve (see recipe page 24 ) 75 g (3 oz) of butter and 1 kg (2 lbs 3 oz) of fresh kidney-beans are required.

Put the couscous in the upper part of the couscous steamer, with the lower part full of boiling water. Cook for the first time for 30 minutes after the couscous begins to steam. Remove from the heat and turn out in a “gsaâ”. Crush lightly to separate the grains, add salt and leave to get cold.

Then moisten with 2 large glassfuls of water (approximately), depending on the amount the semolina absorbs. Leave to stand until the couscous has absorbed all the liquid. Then cook a second time for 15 minutes, Take off the heat and turn out into the ‘gsââ”. Add the 75 g (3oz) of butter and the kidney-beans which have been cooked in salt water after removing their shoots, Arrange in a dome on a large dish serve with caster sugar and “Lben’.