Hand Rolled Couscous Recipes
HAND-ROLLED COUSCOUS
This couscous recipe comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish cuisines. All it takes is some semolina, a little water, a strainer and a steamer. Once you have practiced it a few times to pick up the knack, it is easy, even magical. Not to mention a showstopping addition to the table. "Making couscous is not hard," said Mr. Arazi, 32. "But it is labor intensive. For Leetal and me, couscous is craftsmanship. We are losing the battle of making it to industrial processed couscous." He learned to make couscous from his mother, who was born in Mogador, now Essaouira, a town in Morocco once known for its expert couscous makers. "I, the only son in my family, love to preach about it," he said. "My sisters never made couscous in their life."
Provided by Joan Nathan
Categories side dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Put the semolina in a large mixing bowl. Place 1/2 cup water in a sprayer and use it to moisten the semolina. Begin by spraying the surface, stirring the mixture with your hand, pressing down and moving the palm in a circular motion. It is better to have too little moisture than too much because you don't want to create a dough. Continue to spray and mix until water is evenly incorporated into the semolina; it should form tiny granules without clumping, and not all the water may be needed.
- At this point, depending on the texture of the mixture, you may want to sift it for uniformity and to remove any small clumps. To sift it, shake the moistened semolina through a strainer or colander with holes about 1/8 inch in diameter (better slightly larger than smaller) and into another bowl. After most of it has passed through, stir to continue to pass it through, then press to pass as much as possible. There may be a small amount of doughy mixture that won't go through the strainer - as much as 1/3 cup - and this may be discarded.
- Prepare a couscoussiere or steamer by adding four to five inches of water to the bottom, and bring it to a boil. Add the semolina and steam uncovered for 10 minutes, mixing about every 30 seconds to prevent clumping; after 10 minutes, the mixture won't clump any more. Cover, and continue to steam for another 30 minutes, stirring about every 10 minutes.
- Transfer the couscous to a bowl, sprinkle with salt, and drizzle with oil. Stir gently with a fork. The couscous may be covered and refrigerated at this point for up to three days.
- To serve, bring 2 cups of water or broth to a boil, and set aside. Steam the couscous one more time, covered, over boiling water, for another 15 to 20 minutes. Transfer to a bowl and add 1 to 2 cups of the liquid so it is moist but not wet. Fluff, and serve immediately, or if desired, pass once more through a large-holed sieve or colander. It may be cooled and refrigerated for up to three days; reheat by steaming.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 12 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 1 gram, TransFat 0 grams
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- Place 5 liters tap water in the base of a couscoussier (couscous steamer pot), and bring to a boil over high.
- While water comes to a boil, stir together 1 cup warm water and salt in a bowl until salt dissolves. Pour into the glass spray bottle provided with couscoussier. Place semolina in the flat-bottomed bowl provided with couscoussier, and spray with about 12 spritzes salt water. Using a circular motion, rub semolina with your fingers until small (1/16- to 1/8-inch) clumps form, spritzing with up to 1/2 cup salt water, as needed.
- Place rolled semolina into the sieve provided with the couscoussier. Using a clawing motion with your fingers, move rolled semolina aound until it passes through sieve into a large bowl. Sprinkle semolina with 4 teaspoons oil, and toss gently to coat. Lightly grease (with oil) bottom and sides of the perforated couscoussier steamer insert. Place rolled semolina in an even layer in steamer insert. Place insert over boiling water, reduce heat to medium, and wait until the first wisp of steam passes through the semolina. Cover and cook 20 minutes.
- Wipe flat-bottomed bowl clean, and add partially cooked couscous. Using a wooden spoon, gently stir, breaking up any large clumps. Spray with about 12 spritzes salt water, and toss gently to incorporate. Sprinkle with 1 teaspoon oil, and toss gently to coat. Return couscous to steamer insert over medium heat, and wait until the first wisp of steam passes through semolina. Cover and cook 20 minutes.
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- Spread coarse semolina on a large round tray. Sprinkle a few tablespoons of salted cold water over the coarse semolina and, at the same time, rotate the palm and fingers of one hand in wide circles (in one direction only) to create tiny spheres.
- After two or three rotations, begin to sprinkle the semolina flour and about 1/4 cup cold water alternately on the spheres while continuing to rotate. As the spheres absorb the flour and water they will turn into tiny couscous "beads" more or less the same size.
- Shake or lightly press the couscous "beads" through a tamis or sieve in order to standardize their size. Place in a finer sieve to shake and remove excess flour.
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