Homemade Couscous (Handmade Couscous)

Ingredients

• 1 kgSemolina
• 0.5 cupOil
• 1 teaspoonWhite pepper
• 1 tablespoonSalt
• Carrots
• Zucchini
• Potatoes
• Onion
• Celery
• Turnips
• Cabbage
• Cilantro
• Parsley
• Dill
• 1 teaspoonTurmeric
• 1 tablespoonRed paprika
• 1 level teaspoonWhite pepper
• 2 tablespoonsChicken broth

Instructions

1. 1Boil water in a steaming pot (for couscous) up to half the height of the pot.
2. 2Pour half a kilogram of semolina into a bowl, gradually add a cup of water, and with circular motions, create small couscous grains. This forms agglomerations of grains into couscous. Be careful not to pour all the water at once, otherwise you will get dough.
3. 3Combine the remaining half kilogram of semolina.
4. 4Mix half a cup of oil, a little salt, and white pepper into the semolina and slowly start passing the couscous through a sieve called a "kishkesh."
5. 5Place on a steaming pot, make four indentations with a fork, and cover. Allow the steam to puff up the couscous for about 45 minutes.
6. 6Check if all the couscous is uniform and firm, carefully transfer it by inverting it into a wide bowl, pour 3 cups of water, cover with a towel, and let it rest for 20 minutes.
7. 7After 20 minutes, pass the couscous through the "kishkesh" sieve again and return it to the steaming pot for another half hour.
8. 8Prepare the vegetable soup - peel the vegetables and cut into large pieces.
9. 9In a large pot, sauté the carrots first with a little oil. Add water and bring to a boil. Add all the vegetables to the water while maintaining the boil.
10. 10Add the spices to the soup and bring to a boil.