INGREDIENTS

INSTRUCTIONS

couscous pot - a double cooker with holes in the bottom of the upper
half. special sifter with very large holes  check semolina to see that
it is okay for use. sprinkle the oil and  rub the mixture between your
palms until it is spread evenly [It  reminds me of mixing flour with
margarine for dough - but the size of  the particles is very very
small). pour 1/4 cup water over your palms  unto the mixture and
continue to work in the water. In summer, use  more water - in winter
less. The preparation is ready when it is damp  but doesn't stick
together to become dough. Sift the mixture and  add salt. Cook in top
of double cooker for 20 min. Cook the chickpeas  (or other vegetables)
in water of bottom half. Do not put any  seasonings in the pot. Remove
the couscous from top half and repeat  the process using upto 2 cups of
water if necessary. The particle  will be slightly larger now, and you
may have to recook in 2 batches.  return to top of double cooker for
another 20 min. Pour into large  bowl, break up the pieces and add a
little water if necessary. Cover  with cloth until cool.  Posted to
JEWISH-FOOD digest V97 #017  From: "Shoshana L. Boublil"
<toramada@mail.netvision.net.il>  Date: Tue, 10 Sep 96 00:18:21 PDT

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3848
Calories From Fat: 335
Total Fat: 38.5g
Cholesterol: 0mg
Sodium: 2349.7mg
Potassium: 1865.2mg
Carbohydrates: 728.3g
Fiber: 39g
Sugar: 0g
Protein: 126.8g