Belboula is also prepared as the recipes for the seven vegetables and khlii couscous or the kdra couscous with marrows, kidney-beans and turnips.
Put 1 kg (2 lbs 3 oz) of semolina in the gsââ. Baste with 2 soupspoonfuls of oil and add 1 heaped teaspoonful of salt. Moisten the semolina gradually with a glassful of water, rolling it with the palms of the hands.
Put in the upper part of the couscous steamer, over the boiling lower part, and leave to cook for 1 hour. Turn out, separate the grains, add water and leave to cool. Steam a second time for a quarter of an hour. Then pour on as much stock as the couscous can absorb. Pour over melted butter and serve. Arrange on a round dish as described for the other types of couscous.
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