Couscous

Contrary to persistent belief, granulated durum wheat semolina is not meant to be boiled, which would turn it into starchy mud. The ancestral North African technique is based on steam hydration (in a couscoussier). The grains swell slowly by impregnating the steam from the aromatic broth, while manual manipulation and the addition of fats (olive oil, butter, smen) prevent the gluten networks from sticking together, ensuring perfect separation and an airy texture.