Steaming Couscous: A Quick, Easy, And Healthy Treat

Couscous is a North African dish that is traditionally steamed in a special double-chambered cooking vessel called a couscoussière. This is a time-consuming process, but it ensures that each individual grain of couscous becomes plump and tender without becoming clumpy, soggy, or sticky. If you don't have a couscoussière, you can use a universal steamer, a large metal colander, or even a Thai sticky rice steaming basket. The process involves three stages of steaming, with the couscous being tossed with oil and water in between each stage to prevent clumping. The couscous is then ready to be served with a variety of sweet or savoury dishes.

How to steam couscous in a couscoussier

Step 1: Prepare the Couscoussier

The couscoussier is a traditional Moroccan pot used for steaming couscous. It consists of a large base for stewing meats and vegetables, and a steamer basket that fits snugly on top for steaming couscous. Before you begin, oil your steamer basket and set up your work area.

Step 2: Add Oil to the Dry Couscous

Start by emptying 1 kilogram of dry couscous into a large shallow bowl. You can use a gsaa, a wide, shallow ceramic dish used for mixing and serving. Add about 1/4 cup of vegetable or olive oil to the couscous. Toss, rub, and stir the couscous with your hands for 1 to 2 minutes to coat each grain with oil and prevent clumping.

Step 3: Add Water to the Couscous

Distribute 1 cup of water over the couscous. Toss and rub the couscous for another 1 to 2 minutes, or until the water has been evenly absorbed. Break up any small balls or clumps that form.

Step 4: First Steaming

Lightly oil the interior of the steamer basket. Transfer the couscous to the steamer, taking care not to compress or pack it. Place the steamer on top of the base of the couscoussier. If you are not stewing meat and vegetables in the bottom, fill the pot halfway with water, bring it to a boil, and maintain a rapid simmer.

If you notice steam escaping from the joint where the steamer and base meet, seal the joint by wrapping and tying a damp cloth over it, tightly wrapping kitchen plastic film around it, or draping a long piece of plastic wrap over the rim of the pot before placing the steamer basket on top.

Once you see steam rising from the couscous, allow it to steam for 15 to 20 minutes.

Step 5: Second Steaming

After the first steaming, empty the couscous back into your bowl and break it apart. Add 2 cups of water and 2 teaspoons of salt. Toss and rub the couscous grains until the water is evenly absorbed, and break apart any balls or clumps.

Transfer the couscous back into the steamer, again without packing it, and steam for a second time for another 15 to 20 minutes, timing from when you see steam rising from the couscous. Remember to seal the joint if steam is escaping.

Step 6: Third Steaming

After the second steaming, empty the couscous into your bowl again and break it apart. Gradually add up to 3 cups of water, tossing and mixing the couscous with your hands after each addition. The couscous should be light, fluffy, and al dente.

Return the couscous to the steamer for the final time, without compressing it, and steam for another 10 to 20 minutes, timing from when you see steam rising. Due to the large quantity of couscous, it may take longer to see the steam emerge. Some cooks add the couscous in increments, topping off the steamer when they see the steam rise.

Step 7: Serve the Couscous

After the third steaming, the couscous is ready to serve. You can toss it with butter and broth, or butter and sugar for a sweet dish. It can be served as a side or used as a stuffing or salad.

Preparing the couscous

To prepare the couscous, you will need a couscoussier, a special double-chambered cooking vessel traditionally used in Morocco. If you don't have one, you can use a universal steamer, a large metal colander, or even a Thai sticky rice steaming basket. You will also need a large bowl or basin for mixing and handling the couscous.

Firstly, make sure your steamer basket is well-oiled and set up your work area. You should also ensure that no steam can escape from the joint where the steamer basket meets the pot. You can seal this joint with a long piece of folded plastic wrap, a damp cloth, or kitchen plastic film.

Now, add 1/4 cup of vegetable or olive oil to 1 kilogram of dry couscous in your large bowl. Toss and rub the couscous with your hands for 1-2 minutes to coat each grain with oil and prevent clumping. Then, add 1 cup of water to the couscous and continue tossing and rubbing until the water has been evenly absorbed. Break up any small balls or clumps that form.

Next, transfer the couscous to your oiled steamer basket, making sure not to pack it in. Place the steamer basket on top of the pot and allow the couscous to steam for 15-20 minutes, timing from when the steam rises.

Once the couscous has completed its first steaming, empty it back into your bowl and break it apart. Add another cup of water and a couple of teaspoons of salt. Toss and rub the couscous until the water has been absorbed, and break up any clumps.

Finally, transfer the couscous back to the steamer, again being careful not to pack it in, and steam for a second time for another 15-20 minutes.

Sealing the steamer

Firstly, inspect the joint where the steaming basket meets the pot. If you notice any steam escaping from this joint, you will need to create a seal. This can be done in several ways, using different materials. One method is to wrap a long piece of plastic wrap or kitchen plastic film around the rim of the pot and then place the steamer basket on top. This creates a tight seal and is a convenient, modern approach.

Alternatively, you can use the traditional method of creating a qaffal, which involves dipping strips of cotton in a batter-like mixture of flour and water and wrapping them around the joint. This method is messier and less convenient, as the seal must be removed and reapplied for each steaming session.

Another option is to wrap and tie a damp cloth over the joint to seal it. If you choose this method, make sure the cloth is long enough to cover the joint securely.

Whichever method you choose, the goal is to ensure that no steam escapes from the joint. This is crucial for even cooking and achieving the desired texture in the couscous.

Additionally, remember to oil your steamer basket before adding the couscous. This will help prevent the couscous from sticking to the basket and make cleanup easier. By following these steps, you will effectively seal your steamer and be well on your way to cooking delicious, evenly cooked couscous.

Steaming times and temperatures

The traditional Moroccan method of steaming couscous involves three stages of steaming, with each stage lasting around 15-20 minutes. The couscous is ready when it is light, fluffy, and al dente.

For the first steaming, the couscous should be steamed for 15 minutes after the steam rises from the couscous.

For the second steaming, the couscous should be steamed for another 15 minutes after the steam rises.

For the final steaming, the couscous should be steamed for 10-20 minutes.

If you are using a large quantity of couscous, you can add the couscous to the basket in increments, topping it off whenever the steam rises through the couscous that is already in the basket.

The total steaming time for the couscous is around 40-60 minutes, depending on the quantity of couscous and the desired texture. The couscous is cooked when it is plump and tender.

It is important to note that the steaming time may vary depending on the type of couscous used. For example, fine couscous might require less steaming time than medium or large couscous.

Additionally, the steaming temperature should be maintained at a rapid simmer throughout all steaming steps. This ensures that the couscous cooks evenly and absorbs the right amount of moisture.

Serving suggestions

Once your couscous is cooked, you can serve it in a variety of ways. Here are some ideas:

• Toss it with butter and sugar for a sweet couscous dish called Seffa Medfouna.
• Toss it with butter and broth and serve it as a savoury dish, such as Couscous with Seven Vegetables.
• Toss it with butter and offer it in a bowl with buttermilk (couscous saycouk).
• Mix it with savory ingredients to make a salad or use it as a stuffing.
• Serve it with tagines, casseroles, and curries.
• Steam it using bouillon or stock for more flavour, then stir it into salads or use it to make warm couscous dishes like a rice pilaf.
• Add a pan of vegetables and a protein like fish or chicken to your steam oven when cooking couscous for a simple and healthy dinner.
• Treat larger-grain couscous varieties like pasta. Season and dress them after cooking, and mix them with warm roasted vegetable dishes or use them as a base for a pasta salad.
• For a more authentic Moroccan flavour, add a teaspoon or two of crumbled blue cheese with the regular butter to approximate the taste of Smen, a fermented butter used in Morocco.

Frequently asked questions