Couscous Roulé
The Quirky Foodster Team
Ingredients
- Fine semolina — 2 cups (350 g / 12 oz)
- Water, plus more as needed — 1/2 cup (120 ml / 4 fl oz)
- Oil — 2 tbsp
- Salt — to taste
Method
- Spread the semolina in a large shallow bowl.
- Sprinkle a little water over the semolina and rub it between your palms in circular motions to form small, even grains, adding water gradually as needed.
- Once the desired texture is reached, let the couscous rest for 10 minutes.
- Steam the couscous over simmering water for 20 minutes.
- Remove, fluff with a fork, drizzle with oil and a little more water, then steam for a further 15–20 minutes until light and tender.
- Season with salt before serving.
Introduction: Light, hand-rolled plain couscous, steamed until fluffy, served simply as a starch side to accompany stews and grilled meats.
Cultural Background: Hand-rolling couscous by rubbing semolina with water between the palms is a traditional technique passed down through generations of Mauritanian and wider Maghrebi cooks, producing a lighter, more delicate grain than quick-hydrated versions.
Tips: Add water gradually and in small amounts while rolling — too much at once makes the grains clump. Fluffing thoroughly between steaming stages is what gives hand-rolled couscous its characteristic lightness.
Variations: Add a knob of butter when fluffing for extra richness. Stir through a few raisins for a lightly sweet version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Refresh with a splash of water and steam or microwave briefly, fluffing again before serving.
Nutrition: Per serving (approx.): 220 kcal, 6 g protein, 4 g fat, 40 g carbohydrate.
FAQs:
Q: Can I use pre-steamed instant couscous instead?
A: Yes, for convenience, though the texture will
Q: How long does hand-rolling take?
A: With practice, about 15–20 minutes, though it may take
- Fine semolina — 2 cups (350 g / 12 oz)
- Water, plus more as needed — 1/2 cup (120 ml / 4 fl oz)
- Oil — 2 tbsp
- Salt — to taste
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