How to Steam Couscous
Steaming couscous results in much fluffier and tender couscous - it's the real deal!
My Moroccan mother always hesitated ever so slightly whenever I requested couscous. My child’s mind didn’t understand what I was asking her to do. To me, couscous seemed a lot like…well let’s just say a rice dish. I had no idea what was involved. I also didn’t know my mother would never compromise on making an authentic version of a dish she grew up eating and making in her native land. I just knew the fluffy and light texture of couscous was fun to eat – something my friends were definitely not enjoying in their house.
Years later and long after my mother had passed away, I still couldn’t make couscous like the version embedded in my head. Why did my version taste heavy? How could I share this childhood passion with any of my friends? What was I doing wrong?
I received all my answers when I read Paula Wolfert’s wonderful book, Couscous and Other Good Food from Morocco. She wrote beautifully all about couscous and how to make it. Now I knew the secret – it’s all about steaming the couscous.
The process of steaming couscous may seem overly complicated but really, the only thing you will lose is the time it requires. The simple process will require about one hour – from start to finish – vs. the 10 minutes required in most package instructions.
This is a small investment that yields a big return in flavor and texture. Steaming couscous swells the individual grains to create tender and fluffy couscous that is 2 to 3 times greater in yield than if you just poured hot water over the grains.
Getting Prepared
Purchasing couscous is your first step. I like to look for medium-sized couscous – often referred to in its French name moyen. I think the finer couscous is just too small for most savory preparations, although it works fine in desserts.
Whole grain couscous uses the entire grain of semolina. The flavor is richer than ‘normal’ couscous. It does require longer to swell properly, which means you will need to increase the swelling stage time as well as the steaming time – both by about 10-15 minutes.
Steaming couscous is always done on the stove. Oven steamers don’t work the same way in creating a light and fluffy end result. So, unless you have a traditional couscousiere, you will need to get creative with what you do have. I use a large pot for the boiling liquid and a simple steamer insert that sits on top of the pot. You won’t need a cover for this set-up because the couscous is always steamed without a cover. I also wrap a towel around the steamer insert right where it sits on the pot. This prevents too much steam from escaping through the sides and forces the steam up through the couscous.
You can create another makeshift set-up by using an Asian bamboo steamer. Select a size that fits directly over your large pot. You will also need to wrap something around the steamer as I did with my set-up. You will need to line the bottom of your steamer for this method and cover those larger holes. Cheesecloth (muslin) works well for this job.
All set? Great, let’s get started.