Homemade couscous

Table of contents:

Homemade couscous
Homemade couscous


  • 8 eggs
  • 300 ml fresh milk
  • 300 g sugar
  • 250 ml oil + cow butter/ in a ratio of 1:1 /
  • 3 tbsp rum
  • rind of 1 lemon
  • 1 yeast cube
  • 1 tsp s alt
  • about 1.5 kg of flour


The yeast is mixed with a little warm milk and a spoonful of sugar. Beat the eggs and sugar until white, add half of the fat, and leave the other half for mixing the kosunaki. Beat until the sugar melts. Then add the s alt, rum and lemon zest and leavened yeast.Mix again until a uniform mixture is obtained. Add the flour and mix well. A soft dough is mixed. Leave to rise in a warm place. After about an hour, the dough is ready to be mixed. With greased hands, knead the dough again, using the fat left over from kneading. Knead until all the fat is absorbed. The dough is divided into 6 balls of the same size, which are rolled out and braided (2 braids of 3 balls) 2 kosunaka. They are placed in greased pans, sprinkled with sugar and baked until done in a heated oven.

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