Britannia recipe Cous Cous

Couscous - Algeria

5TH JUNE 2014

Prep time: 10 minutes
Cooking time: 1 hour
Serves: 4

The light and fluffy staple meal accompaniment of North Africa, couscous can often be found in Algerian cuisine, and goes perfectly with spicy lamb or merguez sausage.
Why not impress your friends with this easy recipe for making couscous from scratch? You will need a hob-top steamer, made of stainless steel if you have a Britannia induction hob.
Once your couscous is made, you can spice it as you like to complement your dish, and begin adding ingredients such as lemon, coriander, crunchy seeds, or dried fruit.


- 1kg of durum wheat semolina
- 250ml vegetable oil or a knob of butter
- 750ml water
- 1 ½ tbsp flour
- 1 tsp salt
- 1 stick cinnamon
- 1 bay leaf
- Your choice of additions

The Method:

  • Put the steamer on the hob and add the water, and bring to the boil.
  • In a bowl, mix together the semolina, flour, salt, and 250ml of boiling water – mix slowly until everything is thoroughly combined.
  • Now the fun bit – push the mixture through the sieve to create tiny granules of couscous.
  • Add the bay leaf and cinnamon stick to the boiling water in the steamer, and put the couscous mixture in the top compartment in a colander. Steam for 15 minutes, then fluff up with a fork.
  • Add the rest of the water, and the butter or oil. Rest for 10 minutes, and steam for another 15 minutes, and fluff again.
  • Steam the couscous for a third and final time, for 15 minutes. Alternatively, store it for later use, and steam it for the last time just before you serve.