Couscous with water and rolled with the hands to form small pellets, sprinkled with dry flour to keep them separate, and then sieved. Any pellets that are too small to be finished granules of couscous fall through the sieve and are again rolled and sprinkled with dry semolina and rolled into pellets. This labor-intensive process continues until all the semolina has been formed into tiny granules of couscous. In the traditional method of preparing couscous, groups of women came together to make large batches over several days, which were then dried in the sun and used for several months. Handmade couscous
Steaming is most often used to cook vegetablesit is rarely used to cook meats. However, steamed clams are prepared by steaming. With Chinese cuisine, vegetables are usually stir fried or blanched and seldom steamed. Seafood and meat dishes are steamed. For example: steamed whole fish, steamed crab, steamed pork spare ribs, steamed ground pork or beef, steamed chicken and steamed goose. Rice can be steamed too, although in Chinese cooking this is simply referred to as "cooking" rather than "steaming". In Thailand steaming is the definition of minimalist cooking. Wheat foods are steamed as well. Examples include buns and Chinese steamed