Dissolve 1 teaspoon of salt in 2 cups of warm water. Pour this salted water into your spray bottle.

Spread semolina flour in in a thin, even layer on your large, wide mixing bowl or tray.

Lightly spray the semolina with 10-15 spritzes of the salted water. Immediately begin to gently rub and roll the semolina in circular motions using your palms. The goal is to make the semolina flour form tiny, distinct granules.

Continue spraying with small amounts of water (10-15 spritzes at a time) and rolling with your hands. The semolina will slowly soak up the water. It will grow in size and look like small, round couscous grains. These grains are about the size of a pinhead.

Place a strainer (about ⅛ inch diameter holes) over another large, shallow container. Gently work the couscous through the sieve, rubbing it with your palm or fingertips in a circular motion. Discard any large clumps that don't pass through the sieve.

Prepare the steamer by adding four to five inches of water to the bottom, and bring it to a boil. Add the semolina to a cheesecloth lined steam basket. Place over the boiling water without touching the water and steam for 10 minutes, mixing frequently to prevent clumping; after 10 minutes, the mixture won’t clump any more.

Cover and continue to cook for another 15 to 20 minutes.

To serve you can stir fry, cook in your desired sauce or simply bring 2 cups of water to a boil and steam the couscous one more time, covered, for another 15 minutes. Add the oil to the couscous, fluff, and serve immediately.