Couscous (Seksu)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
450 g/1 lb instant couscous 600 ml/1 pint water 85 g/ 3 oz butter



1 Place the couscous in a baking dish. Place the water, salt and 25 g/1 oz of the butter in a saucepan and bring to the boil. Pour boiling water evenly over the couscous. Spread the couscous evenly, cover it with a baking sheet or foil and let it stand for 5 minutes. Stir with a fork, cover and let it stand for 5 more minutes. Stir again and separate any lumbs with your fingers.
2 To heat, choose a steamer or a metal colander which fits snugly over the pan of food being cooked or boiling water and line it with a piece of muslin. Drape a long piece of foil around the rim of the pan, fit the steamer into place over the pan, and scrunch the foil to seal. Spread the couscous evenly in the steamer and steam over the boiling food for about 20 minutes, until the steam rises through the couscous grains.
3 Meanwhile, melt the remaining butter. When the couscous is hot, transfer to a heated dish, pour over the melted butter and fork it through. Pile up and serve immediately.

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