How to make couscous the traditional way – The Couscoussier, a vital Utensil in Traditional Moroccan Cooking.
Many recipes for Moroccan dishes involve the preparation of couscous or vegetables in couscoussiers. Prepared in the traditional manner it is a time consuming process! Here is a brief explanation of this cooking utensil and how to make couscous the traditional way.
Traditionally in ceramic or metal (aluminium, copper or steel), couscoussiers comprise two interlocking pots. The larger bottom pot is used to cook broths, stews or soups (although it is also common to fill it with water for use as a steamer) while the smaller upper pot has a perforated base with a lid. Placed on top of the larger pot it is used to steam couscous or vegetables.
Traditionally, couscous is steamed over stews etc, simmering away in the lower part of a couscoussier. The steaming process typically involves two or three stages.
Stage 1 – the first stage of steaming couscous involves dampening it by placing it into a bowl, sprinkling it with slightly salted water and/ or oil and evenly mixing the grains with hands that have first been rubbed in oil, breaking up any lumps that may have formed.