Cuscusu Di Pistachi

Directions

1. 1

   FOR SEALING THE PAN---------------------------- 1 c All-purpose flour 1/2 c Water ----------------------------------COUSCOUS

2. 2

   This unusual dessert version is the specialty of a small convent in Sicily

3. 3

   FIRST PREPARE THE PAN for steaming the couscous: For the sealing dough, mix the flour and water together in a bowl and scrape onto a floured

4. 4

   Knead briefly to form a rough, sticky dough, adding a tablespoon or 2 of flour if necessary

5. 5

   Roll into a rope as long as the circumference of the bottom pan and apply the dough to the rim of the pan

6. 6

   Add water to the pan so that the water is below the bottom of the couscousiere or colander and press the couscousiere into place

7. 7

   Bring the water to a boil on high heat, until steam is escaping freely through the perforations, then lower to a simmer, so that the steam e

8. 8

   While the water is coming to a boil, prepare the couscous to be cooked: Place the grain in a bowl and add the water