Making cous-cous for a great summer salad

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Yesterday, ho "incocciato" cous-cous. "Incocciare" is the Sicilian word indicating the art of making cous-cous typical of North Africa and the Western part of Sicily.
It is not easy and it takes practice, but the result is so much better than the pre-cooked packages you find at the supermarket! Fluffy and tasteful, I could simply have it on its own.

The ingredients are very simple, just "semola", which is semolina made from durum wheat (careful, this is not semolina flour, the one we call "semola rimacinata di grano duro"), salted water and extra-virgin olive oil.
As for the tools, you need a large flat dish, the traditional ones are called "mafaradda", and a cous-cous pot. I prefer the terracotta traditional Tunisian steamer, but you can also use the french style aluminum couscous pot.
If you use the terracotta pot, you need to prepare some dough mixing water and flour just to seal the pot and the steamer.
If you watch the slide show it will be clearer as you can follow all the steps.

We enjoyed it in a simple salad with fresh cherry tomatoes, basil, fresh and dry oregano and top quality extra-virgin olive oil.

re: your couscous

Buongiorno Katia!
I just love your blog more and more all the time! I really enjoyed this video you prepared on how to make couscous. Now I have to have one of the traditional couscous pots. Did you get yours in Tunisia? How can I get one? One day hope to cook with you there at your school in Sicily :-)
Yvonne

getting a cous-cous steamer

Hi Yvonne, thanks for your support and nice comment.
I got my couscoussier as a gift from Tunisian friends, but you can also find it various on-line shops. Look for either couscoussier or cous cous pot or cous cous steamer. There are various kinds available, terracotta, aluminum, steel or copper. I prefer the terracotta one, but they all work pretty well.

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