The couscous: Put the semolina into a bowl, cover with cold water and 2 tablespoons of salt. Wait until the water is absorbed. Pour into the top of a couscoussier, put the top over its stewpot containing boiling water. Cook for 40 minutes without covering. After this first cooking, pour the semolina into the bowl, sprinkle with a good glass of unsalted water. Put into the top of the couscoussier again and cook for 25 to 30 minutes. Pour into the bowl, separate, mash all the lumps, add some pieces of butter, mix well, add the sultanas, put into the top of the couscoussier over the boiling water again. To serve, separate again, separate the lumps with a skimmer, pour into the serving dish without packing down. The sultanas: Soak them in hot water for 20 minutes, serve separately or mixed with the semolina. The chick peas: After having soaked them overnight if they are dry, simmer for 3 hours in unsalted water. Hot sauce: Put into a saucepan: 1 tablespoon Cayenne pepper, 1 tablespoon cumin, 1 tablespoon Four spices and 1 teaspoon white pepper. Dissolve in a little ladleful of the stock fat and 1 tablespoon tomato paste. Heat.
