Here's everything we need.

First we need to boil for a couple raisins: we will wash and put in the steamer. I have it like this, I brought it from Algeria consists of a deep tray, where you can find soups cooking, and the nozzle holes

Here's our raisins steamed. Don't be surprised saucepan somewhat bent in transit, and I shot at the edges of the newspaper so that the steam does not break the curved sides. Raisins do not overcook, otherwise it will be a mess in masthope it in about 15 minutes. Periodicheski stir and taste.

While raisins are steamed, prepare the couscous: pour it in a deep bowl, pour the cold water flowing through your fingers, wash. Do not keep in water for more than 15-20 seconds, or the couscous absorbs too much water.

Next, throw the couscous in a sieve and left for a few minutes to allow water to drain.

So, the raisins ready. Start cooking the couscous: pour the couscous in a deep and large bowl, preferably, for your convenience, with low sides. Add salt and vegetable oil. Now, raking one hand, a second hand, imposed from above and in a circular motion begin to fray, that is like a rolling ball. The cous-cous will crumble back into the bowl for the seeds. To wipe very carefully, not leaving even the smallest lumps.

To invest frayed couscous in... I do not know how in Russian to tell... in General, in the upper part with holes, or in Arabic, CAS-Casa. Put on fire and, as soon as the steam well it will break through the couscous, hold for a few 15 minutes. Fear not, the couscous will not sleep through the holes. Then remove from heat again, put in a bowl, add DIRECTLY INTO the HOT couscous, NOT allowing to COOL, a glass of water - this will prevent it from drying out. Arab women usually sprinkled with a wet brush, but I'm not guided to the eyes, and the dose - it is easier not to make mistakes. Couscous again, it is necessary to grind by hand is very hot, the palm Arab women already accustomed to, but I give a little to cool and then well, without jumping on the spot, fray. It is very important to grind it by hand, so you will not only get rid of lumps and give the already pliable Kus-kusu correct round shape. Then again in CAS-caso and couples. So repeat 3 times and be sure, when once again removed from steam, add a glass of water. In terms of couscous there is one caveat: if the couscous large 2-3 mm, you have 4 times to put on steam, since in this dish the couscous should be soft and gentle on the stomach (because the sauce will be). If he is small enough and three times. So your couscous is ready: it is soft, frays easily on the tongue. Now add the butter (like you can with a piece and melted), sugar to taste (personally, I like fairly sweet mashup), grind well and then add raisins. Mix thoroughly with your hands.

Put in a deep plate and serve hot on the table.

That's the main fan mustufa at the table.

You too shahiya of Taiyiba! Bon appetit!!!