Milk Couscous

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 811
• Protein: 24 g
• Carbs: 123 g
• Fat: 23 g

Ingredients

• 500 g Durum wheat semolina ( medium grain )
• 1 L Whole milk
• 60 g Minimum butter sweet ( diced )
• 4 tbsp White sugar
• 50 g Raisin optional
• 1 pinch Gray sea salt
• 2 tbsp Orange blossom water

Instructions

1. Semolina preparation

   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. Steam cooking

   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. Buttering and infusion

   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. Final absorption

   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.

Chef's tips

• 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.

Storage

Keeps for 24 hours in the fridge. Add a splash of cold milk before reheating gently in a saucepan.