Buttered steamed couscous (Seksu)

1. Put the couscous in a wide bowl, drizzle with the olive oil and rub it between your fingers so every grain is coated.

2. Dissolve the salt in half the lukewarm water, sprinkle over the couscous and leave for 10 minutes to absorb.

3. Rub out the lumps thoroughly with your fingers, then put it in a steamer basket (or metal sieve) over boiling water and steam uncovered for 10 minutes until steam comes through.

4. Tip it back into the bowl, sprinkle with the remaining water, rub it apart again and steam once more for 10 minutes.

5. Work the butter into the hot couscous in small pieces and fluff with a fork.

6. Serve warm alongside a stew or tagine.

Tip: Seksu (the Berber name for couscous) is the foundation of the whole Maghreb, the companion of Friday couscous and tagines. Steaming and rubbing twice makes it light and airy, with every grain separate. If you're in a hurry, pour boiling salted water over it, cover for 5 minutes, then fluff it up with the butter.