Couscous (couscous) — Krupa (and dish out), the Maghreb or Berber origin. As a rule, couscous is prepared on the basis of semolina from durum wheat. Traditionally, couscous is always cooked women, but because its preparation is very time-consuming process, now the production of couscous mechanized. Couscous is a staple food in the Maghreb, particularly in Morocco, Algeria, Tunisia and Libya. Also distributed in other parts of Africa, in France, the Sicilian province of Trapani in Italy and some regions of the Middle East. Now in Europe are very popular dishes featuring couscous - meat, vegetable, sweet options. The minimum set of products: semolina, flour, water and salt.

Sprinkling semolina on the table, sprinkle with salt water and triturated with your hands, gradually adding flour.

Frayed so the rump (and we are almost ready couscous in the hands!), pour in a sieve.

A sieve set over a saucepan of boiling water, the water in any case should not touch grains! Cover the entire structure with a towel, folded three or four times, the top lid. Leave the couscous to cook for a couple for hours.