Method

1. In a small pan melt butter over medium heat, set aside. Measure semolina into a large bowl add the melted butter and mix (using right hand) until butter has coated every grain. Cover and set aside for 2 hours (1 hour minimum).
2. Meanwhile pit dates and place in basket of couscousier and steam uncovered for 30 minutes. Remove and place into medium sized bowl along with cinnamon and orange blossom water mash with a fork until smooth. Set aside to cool.
3. After 2 hours uncover bowl of semolina and slowly add orange blossom water in the same manner as you added the butter mix / rake with your hand/fingers DO NOT KNEAD but gently press together until you get a smooth dough adding more water (tap) if needed. Cover and set aside to rest for 1 hour. 
4. Shape cookies by dividing date paste into 3-4 pieces,  oil your hands and work surface then roll into thin logs. Divide dough into 3-4 pieces.Taking 1 log of dough make a deep indentation that runs the length of the dough and place the date log inside. Carefully close the dough around the filling, then roll  the dough back and forth a few times on your work surface to seal and make the dough smooth again. Gently flatten dough with your hands and divide by making 1 inch / 2 cm diagonal cuts. To decorate score each makrout using the back of a knife.
5.  In a wide frying pan place oil until it's about 2.5cm deep . Heat on a medium to high heat until hot, (test a scrap piece of dough it should quickly bubble and come to the surface). Place a small pot on stove and heat honey until it's hot then turn heat off and add orange blossom water, stir and set aside.Fry cookies in batches (5 cookies per batch) until golden brown this should only take a few minutes so keep your eyes on the pan. Once cooked immediately transfer to pot of honey and leave a few minutes whilst you fry another batch of cookies. Transfer honey soaked cookies to a strainer/sieve with a bowl underneath, leave to strain then transfer cookies to a large baking sheet to cool completely. Store in an airtight container at room temperature. 

• 250grams mix of Broad Beans and Peas frozen or fresh
• 250grams Coucous
• Water
• Salt
• Olive Oil / Butter

1. Boil a kettle full of water and carefully pour boiling water into bottom of couscousier. In the basket place your mix of peas and broad beans cover, reduce heat to simmer and steam  for 15 minutes. 
2. In the mean time measure out your couscous into a large bowl, add a good glug of olive oil about one and half tablespoons and using a fork (or your right hand- the traditional way) mix into the couscous in a circular motion until all grains are coated, add 1/3 cup cold water or enough to just dampen the couscous and mix with a fork/hand again. Set aside.
3. Once the peas and broad beans are cooked transfer to a bowl. Coat the bottom of the basket with a little olive oil (be careful the basket may still be hot) and then place back over the pot. Once you see the steam coming through the holes pour couscous into the basket, do not cover but steam for a good 30 minutes. 
4. Once the couscous is tender but not mushy transfer to a bowl, add salt, olive oil/butter separate grains with a fork then stir in your steamed veg, check seasoning and then serve on it's own or with buttermilk.