Homemade couscous

• 28 oz. box regular (not instant) Cream of Wheat

OR

• 4 1/2 cups semolina flour Water

Instructions

Pour about 1/2 cup of the cereal or flour into a very wide, flat bowl. Add no more than 2 tablespoons water. With fingers very slightly curved, gently move the cereal in a circular motion around the bowl, using only your fingertips, until all the water is incorporated. If the mixture is too dry to form into tiny balls, add another tablespoon of water and continue mixing. (When the mixture is just right, part of the mixture will form tiny balls that feel dry but are not crumbly.) When some balls about the size of peppercorns are formed, pour the entire mixture through a colander with holes just smaller than the peppercorns, sitting over a large piece of wax paper. Return the mixture that fell through the colander to the bowl. Place the balls left in the colander [the couscous] on a clean dish towel. Repeat, adding cereal and water in the same proportions, until nothing's left to fall through the colander. Use the couscous right away or let it dry, then store in an airtight container indefinitely.

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