Have been trying to narrow down couscous not the many precooked versions that r available.I would like to prepare it the old fashion way.Researching this has been tough to say the least I am still not sure what to start off with I believe it is 100 % Semolina flour.
If some of you could recommend the correct grain and what to purchase it would be very helpful ??
2Nd confusing step is what type of equipment is necessary from what I have seen a couscoussier is the right choice. the ones I see on line look as if u put semolina flour into it it fall threw the holes into the boiling water bellow.If any one has something 10 quart that is good for this purpose It would be appreciated.,
Even the process of steaming it is not that clear any info links videos cook books would be great.
Thanks In advance for any replies