Steps
1. Wet the finely ground flour with cold water and knead it until flour particles agglomerate.
2. Force the mixture through a fine screen (1.5 mm mesh).
3. Place the grains in a perforated pot fitted over another pot containing boiling water (couscoussier)
4. Put a cloth seal at the joint between the two pots. Heat the lower pot to steam the grains above for about 15 minutes. They will form a single large chunk.
5. Take out the chunk, break it into small aggregates and transfer them back to steam for another 15 minutes
6. Remove the chunk, break it into aggregates and sift them through a sieve (2.5 mm).
7. Dry and store for future use.
8. To prepare couscous for serving, sprinkle cool water on the aggregates.
9. Mix thoroughtly with fingers.
10. Mix the grains with ground baobab leaf powder and other ingredients such as peanuts paste, okra, etc. and give it a final steaming for 15 minutes.
11. Allow it cool slowly.
12. Serve with sauce or milk, or dry it and use as a convenience food.

Source
Food and Agriculture Organization of the United Nations (1995), Sorghum and millets in human nutrition, ISBN 92-5-103381-1, Rome