Steaming Couscous: A Quick, Easy, And Healthy Cooking Method

Yes, you can cook couscous in a steamer. In fact, steaming is the traditional way to cook couscous and can be done in a couscoussier, a type of steamer with a large base for stewing meats and vegetables, and a steamer basket on top. If you don't have a couscoussier, you can use a universal steamer, a large metal colander, or even a rice cooker. The process involves several stages of steaming and fluffing the couscous with oil, water, and salt to create a light and fluffy texture. It is important to ensure that no steam escapes during the process, as this can affect the cooking.

What type of couscous is best for steaming?

If you want to steam couscous, it's important to use dry couscous, not instant couscous. Instant couscous is pre-steamed, so it cooks quicker and should be prepared by adding hot water or broth and fluffing with a fork.

Dry couscous is the best type for steaming. It is made from crushed durum wheat semolina and looks like dried tiny balls that are the same size as quinoa or bulgar wheat.

There are different sizes of couscous, from fine to large. The most popular variety is semolina couscous, which is medium-sized. Other types include barley, millet, corn, wheat, oats, and mixed grains. The size of the couscous will affect how much water is absorbed and how long it needs to be steamed for. For example, fine couscous might require less water than medium or large couscous, and barley couscous requires more water than semolina.

There are also different varieties of couscous, such as Israeli (or pearl) couscous, and Lebanese (or Moghrabieh) couscous, which are larger than the small-grained Moroccan variety. These larger varieties are usually toasted before drying, giving them a nutty taste and aroma, and a chewier texture. They also take longer to cook than Moroccan couscous.

When steaming couscous, it's important to note that the process is different from simply boiling or microwaving it. The traditional way to cook couscous is to steam it in a couscoussier, a special pot designed for this purpose, with a large base for stewing meat and vegetables, and a steamer basket on top for the couscous. A universal steamer or a large metal colander set over a stockpot can also be used.

How to Steam Couscous

The process of steaming couscous involves three stages:

• First steaming: Add oil and water to the dry couscous and rub it with your hands to distribute the liquid evenly. Transfer the couscous to the steamer basket and place it over a pot of simmering stew, boiling water, or salted water. Steam for 15-20 minutes, timing from when the steam rises from the couscous.
• Second steaming: After the first steaming, remove the couscous from the steamer and add more water and salt. Rub the couscous between your palms to break up any clumps. Return the couscous to the steamer for a second steaming, again for 15-20 minutes.
• Third steaming: After the second steaming, remove the couscous and add more water, milk, or broth. Return the couscous to the steamer for a final steaming of 10-20 minutes.

What is the best container for steaming couscous?

Couscous is a North African dish made from semolina wheat. It is usually cooked by steaming, which makes each grain plump and tender without becoming clumpy or soggy. The best container for steaming couscous is a traditional Moroccan pot called a 'couscoussier'. This is a large pot with a steaming basket that sits over a pot of boiling water or stew. The couscoussier is designed specifically for steaming couscous and ensures that the couscous is cooked evenly and effectively.

If you don't have access to a couscoussier, there are several alternatives that can be used to steam couscous:

• A universal steamer or a very large metal colander set over a stockpot can be used.
• A Thai sticky rice steaming basket may also work, although this is not as commonly used.
• A regular double boiler/steamer with a tightly woven cheesecloth lining can also be used. The cheesecloth helps to ensure that the couscous grains do not fall through the holes of the steamer.
• A steam oven is another option that replicates the traditional steaming method but is easier to use.

It is important to note that the size of the steamer basket should be large enough to hold the desired amount of couscous. Additionally, the bottom of the steamer basket should not come into contact with the liquids below.

How long does it take to steam couscous?

Steaming couscous is a simple process, but it does require a few steps. The length of time it takes to steam couscous depends on the method you use.

Traditional Steaming Method

The traditional Moroccan method of steaming couscous involves using a couscoussier, a special type of pot with a large base for stewing meat and vegetables, and a steamer basket on top for the couscous. This method involves three stages of steaming, each lasting around 15-20 minutes. In between each steaming session, the couscous is tossed with water and sometimes oil and salt, and left to cool for a few minutes. While this method is time-consuming, it produces plump, tender, and fluffy couscous that has not been cooked in water, allowing it to better absorb the flavours of the accompanying stew or broth.

Modern Steaming Methods

If you don't have access to a couscoussier, you can use a universal steamer, a large metal colander, or even a microwave to steam your couscous. These modern methods are much quicker and usually involve just one or two steaming sessions of around 5-10 minutes each. For example, one modern method involves first toasting the couscous in a skillet, before adding it to boiling water or broth in a saucepan and letting it sit, covered, for about 10 minutes.

Factors Affecting Steaming Time

The time it takes to steam couscous can vary depending on the type of couscous you are using. For example, Israeli or pearl couscous, and Lebanese couscous are larger than the small, Moroccan variety and will therefore take longer to cook. Additionally, the amount of couscous you are steaming will affect the steaming time. For a large quantity of couscous, you may need to add the couscous to the steamer in increments to ensure even cooking.

What is the best way to prepare couscous for steaming?

Yes, you can cook couscous in a steamer! Here is a detailed guide on how to prepare it for steaming:

Firstly, it is important to note that the type of couscous you are using matters. Traditional (Moroccan) couscous is the smallest variety and is usually steamed, whereas Israeli couscous is larger and is cooked like pasta. Therefore, this guide will focus on traditional couscous.

The traditional way to cook couscous is to steam it in a couscoussier, a pot with a large base for stewing meats and vegetables, and a steamer basket on top. However, if you don't have a couscoussier, you can use a universal steamer, a large metal colander over a stockpot, or even a rice cooker.

Now, for the step-by-step preparation guide:

• Use dry, uncooked couscous, not instant couscous. For every cup of couscous, you will need one cup of water or broth. You can also add a tablespoon of olive oil and a teaspoon of salt.
• In a large bowl, pour in the dry couscous. Add the olive oil and salt, and rub the mixture between your hands to coat each grain with oil and prevent clumping.
• Add the water to the couscous without mixing. Allow the couscous to absorb the liquid for about 10 minutes.
• After absorption, rub the couscous between your hands again.
• First steam: Transfer the couscous to the steamer basket, ensuring it is not packed tightly. Place the steamer on top of the pot of boiling water or stew. Do not cover the couscous. It will take about 10 minutes for steam to start rising from the couscous. Once it does, start a timer for 5 minutes.
• Remove the couscous from the steamer and put it into a large bowl to cool. Add a cup of water and a tablespoon of olive oil, mixing with a spoon. Allow it to cool for about 5 minutes, then rub the couscous between your hands.
• Second steam: Repeat the process, adding the couscous back to the steamer basket and placing it on top of the pot. Again, do not cover the couscous. Wait for the steam to start rising, then start a timer for 5 minutes.
• Allow the couscous to cool, then rub it between your palms. Add olive oil and salt to taste.

And there you have it! Fluffy, tender, and delicious steamed couscous, ready to be served as a side dish or with a stew on top.

What is the best way to serve couscous?

Couscous is a North African dish made from semolina wheat. It is prepared by steaming, a method that allows each individual grain to become plump and tender without becoming clumpy, soggy, or sticky. The best way to serve couscous is to ensure it is light, fluffy, and tender, with a slight bite or chewy texture.

Traditional Method

The traditional Moroccan way of preparing couscous involves steaming it in a special pot called a "couscoussier", which is a stock pot with a steaming pot above it. The couscous is steamed three times over a rapidly simmering stew, which infuses it with flavour. This process can take several hours.

• Add 1/4 cup of vegetable oil or olive oil to 2 1/4 pounds of dry couscous in a large shallow bowl. Rub and toss the couscous with your hands to distribute the oil and prevent clumping.
• Add 1 cup of water to the couscous and toss and rub it between your hands until the water is evenly distributed and the couscous is plumped up.
• Lightly oil the interior of the steamer and transfer the couscous to it, taking care not to compress or pack it. Place the steamer on top of the base of the couscoussier, which should contain a simmering stew or salted water.
• Seal the joint between the steamer and the base to prevent steam from escaping. This can be done by wrapping a damp cloth or plastic film around the joint, or by draping plastic film over the rim of the pot before placing the steamer on top.
• Allow the couscous to steam for 15 minutes after steam rises from it.
• Repeat steps 1-5 two more times, adding 2 cups of water and 1 tablespoon of salt during the second steaming, and 2 1/2 to 3 cups of water during the third steaming.
• After the third steaming, the couscous is ready to serve. It can be tossed with butter, broth, sugar, or buttermilk, or mixed with savory ingredients to create a salad or stuffing.

Alternative Methods

If you don't have a couscoussier, there are alternative methods and equipment you can use to prepare couscous:

• Use a universal steamer or a very large metal colander set over a stockpot.
• Use a Thai sticky rice steaming basket.
• Cook couscous in a steam oven, which replicates the traditional steaming method but is easier to use.
• Cook couscous in a rice cooker. The ratio is 1 cup of couscous to 1 cup of water, and you can add butter, oil, or salt for extra flavour.

Serving Suggestions

Couscous can be served as a side dish or used as a base for a salad or stuffing. It is versatile and can be paired with various proteins, vegetables, and sauces. Here are some specific serving suggestions:

• Steam couscous with water and mix through butter or olive oil at the end for richness and a fluffier texture. Serve it with tagines, casseroles, or curries.
• Steam couscous using bouillon or stock for more flavour. It can then be stirred into salads or used to make warm couscous dishes similar to a rice pilaf.
• Serve steamed couscous with a variety of vegetables, meat, and broth.
• Toss couscous with butter and sugar for a sweet dish called Seffa Medfouna.
• Toss couscous with butter and broth and serve it with a richly spiced stew on top, such as Moroccan Couscous with Seven Vegetables.

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