Cypressa Cous Cous

Couscous is made from two different sizes of the husked and crushed, but unground, semolina of hard wheat using water to bind them. Semolina is the hard part of the grain of hard wheat, that resisted the grinding of the relatively primitive medieval millstone.

Preparation:

For each cup of dry couscous, use 1 1/2 cups of water. Bring to boil in saucepan. Add 1/2 tsp. salt to the water and a little olive oil or butter if desired, to add moisture. Pour 1 cup couscous into boiling water, stir once with a spoon, cover with a lid, and remove from heat. Let the couscous steam for five minutes. Fluff with a fork, before serving, stir in any flavorful extras like lemon zest or chopped scall.