Cody Casey
Couscous is a quick and easy side dish to prepare, but it can be tricky to get right. Couscous is a type of pasta, but it is often steamed in a special pot called a couscoussier. If you don't have a couscoussier, you can steam it in a deep kettle with a vegetable steamer or colander. To prevent the couscous from falling through the holes of the steamer or colander, you can use a strip of damp cheesecloth. The couscous is then piled on top of the oiled, perforated top and steamed. Another option is to cook couscous in a rice cooker, using a 1:1 ratio of grain to water.
| Characteristics | Values |
|---|---|
| Type of equipment | Deep kettle, vegetable steamer, colander, couscoussier, cheesecloth, vegetable steamer, colander, couscous cooker, baking pan |
| Equipment preparation | Dampen cheesecloth, twist into a strip, place between the outside of the colander and the inner edge of the pot, lightly oil the inside of the steamer, do not line the holes with cheesecloth, do not let the perforated top touch the boiling liquid |
| Couscous preparation | Rinse couscous in a sieve, spread on a baking pan, let it sit until grains swell, break up lumps with fingers, lightly oil the inside of the perforated top, seal the two containers with a strip of wet cheesecloth |
| Cooking method | When steam rises through the perforated holes, pile the couscous into the top container, cover and steam for 20-30 minutes, transfer the couscous to a large, shallow pan and spread it out with a long fork |
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What You'll Learn
Use a couscoussier
A couscoussier is a traditional double-chambered food steamer used in North African and Berber cuisine, particularly in Morocco, Libya, Tunisia, and Algeria. It is a versatile stovetop cooking vessel that can be used to steam couscous while simultaneously preparing a stew to serve on top of the couscous. The couscoussier has three parts: a stockpot, a steaming basket, and a lid. The bottom or base of the couscoussier, called a barma, is a large stockpot that is filled with water or stew ingredients. As it heats up, the steam rises to the couscous in the upper basket. The steaming basket, called a kesskess, has holes that are larger than those in a typical colander, yet the fine grains of couscous do not fall through. It sits just inside the rim of the pot, allowing ample space for cooking large quantities.
When using a couscoussier, it is important to ensure that steam does not escape from the joint between the basket and the base. This can be prevented by sealing the joint with plastic wrap or foil, or by tying a long piece of folded cheesecloth around the assembled couscoussier. It is also crucial to avoid letting the liquid touch the steamer basket. While the stockpot base can fill up quickly when cooking a couscous recipe with lots of vegetables, it is important to ensure that the broth does not reach the steaming basket when it boils. If necessary, cook half of the stew in the couscoussier base and the other half in a separate pot.
The lid of the couscoussier covers the steaming basket, and its use is a matter of personal preference. Some cooks believe that leaving the basket uncovered allows the couscous to absorb more broth and flavour, while others find that covering it results in more tender and plump couscous. The lid can also be useful when steaming other foods.
In addition to couscous, the couscoussier can be used to prepare various dishes. The barma can be used alone to make soups, broths, stews, or pasta. The steaming basket can be utilised to steam other foods, such as broken vermicelli (chaariya) for seffa, shredded msemen for rfissa, and spinach or mallow leaves for cooked salads.
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Use a deep kettle with a vegetable steamer
If you don't own a couscoussier, a traditional Moroccan pot used for steaming couscous, a deep kettle with a vegetable steamer can be used to achieve the same results.
First, lightly oil the inside of the steamer. This will help prevent clumping and ensure that each grain of couscous remains separate as it steams. Next, dampen a cheesecloth and twist it into a strip long enough to wrap around the kettle top. Tuck the cheesecloth between the kettle and the steamer to ensure that steam rises only through the perforated holes. This will prevent the couscous grains from falling through.
With the perforated container in place, add the couscous when the liquid below comes to a full boil. Cover tightly and steam for 15 to 20 minutes. After steaming, remove the top half of the couscous maker and spread the couscous out in a large, shallow pan with a long fork to help it cool.
It is important to note that couscous expands to many times its original size, so be sure to use a deep kettle that can accommodate this expansion. Additionally, steaming couscous is necessary to achieve light, separate, tender, and fluffy grains. While some couscous brands may be labelled as instant or pre-cooked, proper steaming ensures the best texture and prevents the couscous from continuing to expand in your stomach.
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Dampen cheesecloth and tuck it between the steamer and pot
To prevent couscous from falling through the holes of a steamer, you can use a cheesecloth. First, dampen a cheesecloth and twist it into a strip long enough to wrap around the kettle top. Next, tuck the cheesecloth between the steamer and the pot, ensuring that the steam rises only through the perforated holes. It is important to note that you should not line the holes of the steamer with the cheesecloth. This method will create a seal that prevents the couscous from falling through the holes while still allowing steam to pass through.
When using a steamer to cook couscous, it is important to ensure that the steamer does not come into direct contact with the boiling liquid in the pot. Additionally, the couscous should be piled into the steamer once steam is visible rising through the perforated holes. Cover the couscous and steam it for 15 to 20 minutes.
Using a cheesecloth is not the only method to prevent couscous from falling through the steamer. Another option is to wrap a towel around the steamer insert where it sits on the pot. This method also prevents steam from escaping through the sides, forcing the steam to rise through the couscous. If you are using an Asian bamboo steamer, lining the bottom with cheesecloth or muslin can also help prevent couscous from falling into the pot.
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Lightly oil the inside of the steamer
To prevent couscous from falling through the holes of a steamer, lightly oiling the inside of the steamer is a recommended method. This method is suitable for those who do not own a couscoussier, a special pot used for steaming couscous. Instead, a deep kettle with a snug-fitting vegetable steamer or colander can be used.
To prepare the steamer, start by dampening a length of cheesecloth. Twist the cheesecloth into a strip as long as the circumference of the kettle top. Tuck this strip between the outside of the steamer or colander and the inner edge of the pot. This setup ensures that steam rises only through the perforated holes, preventing the couscous grains from falling through. It is important to note that the perforated top should not touch the boiling liquid below.
Once the liquid is boiling, and the oiled perforated top is securely in place, it is time to add the couscous. Pile in the moistened couscous, following any recipe directions for covering, such as covering tightly and steaming for around 20 to 30 minutes. Midway through the cooking process, transfer the couscous to a large, shallow pan and spread it out with a long fork to ensure even cooking.
By lightly oiling the inside of the steamer, you create a barrier that allows the steam to pass through while preventing the couscous grains from falling through the holes. This technique is a simple yet effective way to cook couscous successfully, even without specialized cookware.
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Don't let the perforated top touch the boiling liquid
When preparing couscous, it is important to ensure that the perforated top does not come into contact with the boiling liquid. This is a crucial step to prevent the couscous from falling through the perforations and into the liquid.
To achieve this, it is recommended to use a coucoussier, which is a special pot designed for steaming couscous. However, if you don't have access to a couscoussier, you can use a deep kettle with a snug-fitting vegetable steamer or colander. If the fit is not perfect, you can use padding by dampening a length of cheesecloth and twisting it into a strip that fits the circumference of the kettle top. This strip can then be tucked between the outside of the colander or steamer and the inner edge of the pot, ensuring that steam rises only through the perforated holes.
It is essential to lightly oil the inside of the steamer or perforated top. This step helps to prevent the couscous from sticking and makes it easier to remove once it is cooked. However, be careful not to line the perforated holes with cheesecloth, as this will block the steam from passing through.
Once the liquid is boiling and the oiled perforated top is securely in place, you can add the moistened couscous. If your recipe calls for it, be sure to cover the couscous tightly and allow it to steam for the recommended amount of time, typically around 20 to 30 minutes.
By following these steps and ensuring that the perforated top does not touch the boiling liquid, you can effectively prevent the couscous from falling through and achieve perfectly cooked couscous.
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