Hand-Made Cous Cous with Pomegranate and Pine Kernals

Making couscous is an art, and much like pasta: Made fresh is light-years better than the dried box stuff.

This recipe uses a colander and a lidded Sautee pan, but you can definitely up your came with a Tami sifter and couscouserie (try saying that five times fast!)

The process is improves with practice, but here's how to make this ubiquitous middle Eastern Pasta.