Moroccan Couscous
Chef Einat Admony of Kish-Kash | New York
Yield: 3 quarts
There’s a specific technique involved in making couscous. The equipment is just as important as the ingredients. You will need a couscoussier (a double-chambered metal steamer with a lid) and a kish-kash (sieve). The kish-kash is a fine couscous sifter (plastic or aluminum) that’s crucial for shaping the beautiful, individual, fluffy beads of couscous.
Adapted by StarChefs | October 2018
INGREDIENTS
2 pounds semolina
3 tablespoon salt, plus additional as needed
¼ cup canola oil
METHOD
On a stovetop, place the couscoussier and add 6 quarts water; bring to a simmer. In a large bowl, combine semolina, salt, and oil, mixing well before adding the water. Some people spray the water on the dry mixture, so as not to oversaturate it. I like to pour 1 cup room temperature water over the back of my hand so it gently trickles down all my fingers and into the bowl. Spraying seems a bit more work, but of course do what you want. So, slowly add the water a little at a time. With your fingers, comb through mixture, rubbing the flour in your hands until tiny granules form. Working in 2 batches, pass mixture through the kish-kash. Transfer the couscous to the couscoussier, spread it around in an even layer. Cover with parchment paper followed by the lid. Steam 30 minutes, stirring after 15 minutes. Transfer cooked couscous to a mixing bowl and slowly add 2 cups cold water, using the same technique as before, while mixing constantly. Use your hands to break up clumps. The best way to get a feel for how homemade couscous should taste and feel is by using your hands. Place a towel on top of the bowl, covering the couscous, and set aside 1 hour. This gives the couscous time to absorb all of the water.
Now, you’re going to start the whole process over again: pass the couscous through the kish-kash, steam, add more water, but this time steam 1 hour, stirring every 20 minutes. Season with salt and serve immediately, or freeze up to 2 weeks. Thaw couscous in refrigerator and, if clumpy, pass through the kish-kash again before adding to steamer. Steam just until warmed through.
