The invention relates to a method and an installation for the continuous production of couscous or similar products containing semolina and/or flour agglomerates. Said method comprises the following steps: a) semolina and flour are dosed and mixed in order to obtain a semolina/flour mixture; b) water is dosed into the semolina/flour mixture and mixed thereinto with sufficiently fast mixing movements for an at least partial liquidisation of the semolina/flour mixture, in order to evenly wet the semolina and flour particles of the semolina/flour mixture; c) the semolina/flour mixture wetted with water is mixed again with less rapid mixing movements, avoiding the liquidisation of the semolina/flour mixture, in order to create an agglomeration of semolina and/or flour particles to form agglomerates of semolina and/or flour particles; d) the agglomerates obtained in step c) are cooked, optionally adding more water in order to cause the starch contained in the semolina and flour particles to swell; and e) the swollen, starch-containing agglomerates obtained in step d) are dried, the agglomerates being mixed at least intermittently in the course of the drying process in order to prevent the agglomerates obtained in step c) and cooked in step d) from sticking together.