Milk Couscous
Ingredients
- 500 gDurum wheat semolina (medium grain)
- 1 LWhole milk
- 60 gUnsalted butter (diced)
- 4 tbspWhite sugar
- 50 gRaisin
- 1 pinchGray sea salt
- 2 tbspOrange blossom water
Method
Plump, well-separated semolina grains soaking in warm, creamy milk. The aroma of melted butter and warm sugar fills the room, with a soft texture that melts in the mouth.
- 1
Pour the durum wheat semolina into a large dish. Moisten with a little water and a pinch of salt. Work the grains between your palms to separate them. They should not form lumps.
- 2
Place the semolina in the couscoussier basket over boiling water. Cook for 20 minutes until the steam passes through the entire mass of grains.
- 3
Pour the hot semolina into the dish. Add the butter and raisins. Mix until each grain is shiny. Meanwhile, heat the whole milk with the sugar and orange blossom water until it just starts to simmer.
- 4
Pour the hot milk over the semolina. Cover and let rest for 5 minutes. The milk should be partially absorbed, and the semolina should remain very moist and supple.
Frequently asked questions
How do you get this dish right?
- Never pack the semolina in the basket; steam must circulate freely.
- Butter should be added while the semolina is piping hot to properly penetrate the grain.
- If the milk coats the spoon after absorption, the ratio is perfect.
How long does this dish keep?
Keeps for 24 hours in the fridge. Add a splash of cold milk before reheating gently in a saucepan.
