2 cups/457 g cooked cous cous, recipe follows
2 tablespoons/30 ml butter, melted
2 tablespoons/28 g cane sugar
2 tablespoons/28 g pine nuts
2 tablespoons/28 g raisins
2 tablespoons/28 g almonds, toasted
2 tablespoons/28 g hazelnuts, toasted
3 tablespoons/44 ml lukewarm water
Icing sugar (confectioners' sugar), for sprinkling
1 cup flour
Water, as needed
3 cups/685 g coarsely ground durum wheat
11/2 cups/352 ml water
1 teaspoon/5 g salt
1 teaspoon/5 g ground cinnamon
1/4 cup/58 ml extra-virgin olive oil
Zest of 1 lemon
The pot should be tall enough so that colander is not immersed in the water. Use the dough as a seal to prevent the steam from escaping between the colander and the pot.
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