Couscous

1 kilogram fine flour

1 tablespoon salt

1/2 cup oil

100 grams margarine

3 cups water

A few celery leaves

Fill in the bottom of the couscous pot (steaming pot like a double boiler, but it steams) with 3/4 water and add a little salt, celery leaves, and put on a high light. Pour into a bowl the finely sifted flour, and add salt and oil. Mix it well and out it on the top part of the couscous pot. Cover the pot, and cook for 1/2 hour.

Move it to a big bowl, and break the lumps with a spoon, and drip 1 and 1/2 cups water on the finely sifted flour and cover for 15 minutes. After 10 minutes of cooking, put a cube of margarine on top of the finely sifted flour, cover the pot and cook for 20 more minutes.

Again move mixture to the big bowl, break the lumps with a spoon and drip 1 and 1/2 cups of water on the flour mixture, and cover for 15 minutes. Again, move mixture to the big bowl, break the lumps with a spoon, and drip 1 and 1/2 cups of water on the flour mixture, and cover for 15 minutes. After 15 minutes put mixture through sifter and it is ready.

You can eat it with vegetable soup, or bean soup.