Couscous grains preparation

salt is dissolved in water. In a container, big enough, spill from 4 to 5 handfuls of tick hard wheat, sprinkle some salty water and stir with the tips of the fingers in order to steadly spread damp. A handful of thin semolina is sprinkled and the mixture is rolled with the palm. Continue supplying the mixture sometimes with water and sometimes with thin semolina, until the semolina grains are conglomerated in lumps more or less fine according to the wanted thickness. The obtained product is poured, then in a first wide-mesh sieve (ghorbel quameh). The sieve shaked and the mass is rolled in order to crumble the lumps and better gauge the grains. When everything passes through, the couscous is poured into a second sieve with finer mesh (ghorbel kouski) and the grains are rolled with the lfat of the hand in order to pass all the mass through the meshes. A third sieve, still finer than the second (ghorbel tallaa), allows then the ellimination of the semolina which doesn't conglomerate and which passes through.The remaining grains constitute the finished couscous. After that, these three stages are repeated with the remaining semolina and then we pass to cooking. If you are in a hurry or you lack the adequate materials , you can get ready-made couscous which is good , too and which exists in three types: fine, average and thick.