Put the semolina in a large, low bowl and knead with 3 tablespoons of seed oil until the oil is well absorbed.
In a nonstick pan, heat the water, the tablespoon of oil set aside, and the salt.
When the water boils, put the semolina and mix once, then reduce the heat to low, and cook the semolina for 15 minutes.
Remove the couscous thus obtained from the heat, and transfer it to a couscous, sieve, jellab, in Arabic, set above a bowl. Sift well, until obtaining a very light, very fluffy, and grainy couscous.
If you do not have a sifter, you can also try a pasta colander with a large mesh, but the sieve greatly simplifies things!