I’ve been putting off making couscous. I don’t mean the boxed, nearly instant kind – I make that fairly often. What I’m tackling today is delicate, fluffy steamed couscous. The kind you buy in the bulk bin. The kind that fluffs up like a dream. According to Clifford A. Wright, steaming the tiny pearls twice, sometimes three times, is the “only” way to make proper couscous.
Turns out making steamed couscous isn’t as complicated as I expected. In between steps I can work on other recipes, tidy up, or – my favorite – write a love letter. While using a couscousier would have been ideal, I managed to cobble together a perfect steaming device from my very own kitchen supplies. (I’ll get to that later in the recipe).
| Servings | Prep Time |
| 6 people | 15 minutes |
| Cook Time | Passive Time |
| 25-45 minutes | 10-15 minutes |
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I’ve been putting off making couscous. I don’t mean the boxed, nearly instant kind – I make that fairly often. What I’m tackling today is delicate, fluffy steamed couscous. The kind you buy in the bulk bin. The kind that fluffs up like a dream. According to Clifford A. Wright, steaming the tiny pearls twice, sometimes three times, is the “only” way to make proper couscous.
Turns out making steamed couscous isn’t as complicated as I expected. In between steps I can work on other recipes, tidy up, or – my favorite – write a love letter. While using a couscousier would have been ideal, I managed to cobble together a perfect steaming device from my very own kitchen supplies. (I’ll get to that later in the recipe).
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Ingredients
- 2 cups couscous (not instant – buy it in the bulk section)
- 1/2 tsp salt
- 1/2 cup water
- 1/4 cup olive oil
Optional additions:
- 1/4 cup raisins
- 1 cup chickpeas (cooked)
- a few dates , chopped
- a few dried figs , chopped
Materials:
- Cheesecloth
Servings: people
Units:
Instructions
Wet the couscous
- First, rinse couscous in a large bowl of water. Drain and spread couscous over a double layer of cheesecloth (or a linen cloth) on a large large, flat tray or platter. This gives the couscous room to fluff up evenly.
- Sprinkle evenly with salt, then let the grains swell for 10-15 minutes. Meanwhile heat up the water in the steamer.
- Right before cooking, break up any lumps by raking through the couscous with your fingers.
Steam the couscous
- Using a steamer, couscousier, or colander/pot combo, steam the couscous (simply lift it into the steamer by the cheesecloth to make the transfer back and forth less messy. Gently steam, covered, for about 15 minutes.
Wet the couscous again
- Now, lift the couscous out of the steamer by holding onto the cheesecloth and lay it all back onto your platter. Drizzle on a 1/2 cup cold water and the olive oil. Work it into the couscous, breaking up any lumps as you go. You may need to use a large fork to rake through the grains if it is too hot for your fingers. Let rest ten minutes. Break up any lumps.
- You can add plumped raisins, chopped figs, dates, chickpeas, etc at this stage, if desired
Second Steaming
- Return the couscous to the steamer and cover. Gently steam until done – 10 to 20 more minutes, and serve hot.