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1
Put the semolina in a large mixing bowl.
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2
Place 1/2 cup water in a sprayer and use it to moisten the semolina.
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3
Begin by spraying the surface, stirring the mixture with your hand, pressing down and moving the palm in a circular motion.
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4
It is better to have too little moisture than too much because you dont want to create a dough.
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5
Continue to spray and mix until water is evenly incorporated into the semolina; it should form tiny granules without clumping, and not all the water may be needed.
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6
At this point, depending on the texture of the mixture, you may want to sift it for uniformity and to remove any small clumps.
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7
To sift it, shake the moistened semolina through a strainer or colander with holes about 1/8 inch in diameter (better slightly larger than smaller) and into another bowl.
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8
After most of it has passed through, stir to continue to pass it through, then press to pass as much as possible.
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9
There may be a small amount of doughy mixture that wont go through the strainer as much as 1/3 cup and this may be discarded.
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10
Prepare a couscoussiere or steamer by adding four to five inches of water to the bottom, and bring it to a boil.
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11
Add the semolina and steam uncovered for 10 minutes, mixing about every 30 seconds to prevent clumping; after 10 minutes, the mixture wont clump any more.
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12
Cover, and continue to steam for another 30 minutes, stirring about every 10 minutes.
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13
Transfer the couscous to a bowl, sprinkle with salt, and drizzle with oil.
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14
Stir gently with a fork.
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15
The couscous may be covered and refrigerated at this point for up to three days.
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16
To serve, bring 2 cups of water or broth to a boil, and set aside.
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17
Steam the couscous one more time, covered, over boiling water, for another 15 to 20 minutes.
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18
Transfer to a bowl and add 1 to 2 cups of the liquid so it is moist but not wet.
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19
Fluff, and serve immediately, or if desired, pass once more through a large-holed sieve or colander.
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20
It may be cooled and refrigerated for up to three days; reheat by steaming.
