8 tablespoons butter
1 cup water
1 cup warm water (110 degrees F/45 degrees C)
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon dried basil leaf
1 teaspoon dried sage
7 whole cloves
Use an electric food processor, or use the results of a food processor using lope. Using an electric food processor will only take a little longer.
Pour quarter cup of cooking water in a large saucepan and bring to a boil. Remove from heat and stir in butter, sugar, cornstarch, lemon juice and sage. Return to a boil. Heat to 180 degrees F (80 degrees C).
Place couscous (if needed) in a shallow dish or bowl lined with 1/2 inch tongs.
Mix flour, salt, baking powder, basil leaf, sage, whole cloves, and butter into the couscous. Place couscous layer on the prepared baking sheet. Cover couscous with aluminum foil.
Beat egg in bowl until frothy; cool slightly.
Preheat oven to 450 degrees F (220 degrees C).
Bake couscous uncovered at 450 degrees F (220 degrees C) for 10 minutes. Remove foil. Radiate remaining heat by cooling couscous slightly.
Spread couscous evenly in a marinade should the underneath be too sticky. Grill couscous in aluminum foil to within 45 to 90 degrees F (12 to 15 minutes) until lightly golden.