The Art of Steaming Couscous

Discover the authentic Moroccan method of steaming couscous for a light, fluffy texture that will transport you straight to the heart of North Africa.

Most of us are blessed with strong childhood food memories that shape how we approach food much later in life. In my case, I see my Moroccan mother with two of her sisters lovingly preparing a feast featuring couscous.

Couscous day left me with a heightened sense of anticipation. It usually meant a special occasion... or, from my viewpoint, lots of playing around with my cousins and a full stomach later in the day.

My expectations for a feast intensified throughout the day, fueled by the unmistakable smell of couscous and other Moroccan dishes cooking in the kitchen. The aromas filled the house for hours.

Whatever game I was engaged in at the time quickly ended with a cry from the kitchen announcing the couscous was ready.

Authentic Couscous

Image by Raul Cacho, Unsplash

Traditionally, couscous is nearly always served alongside a large stew filled with various vegetables cooked until they can barely hold their shape long enough for a spoon to scoop it up. In our house, my mother's version almost always included beef or lamb cooked so long it basically dissolved into strands at the mere suggestion of touching it. The spices were exotic tasting...and carried a rather fiery punch.

The couscous was incredibly light and tender -- and there was just a suggestion of some nut-like aroma hovering in the background. Even for a child, this was seriously good food that I couldn't stop eating...until...well, I couldn't eat another bite.

So yes...those early experiences turned me into a bit of a couscous snob.

But wait...isn't modern couscous a simple preparation? Just moisten the grains (they are grains, right?) with an equal amount of flavorsome broth, let it soak for 5 minutes, and there it is -- an authentic Moroccan couscous.

Well...no!

Couscous is made by combining semolina flour with water -- essentially the same as any off-the-shelf pasta...only it's not. Pasta is kneaded to form the gluten strands after mixing flour and water. This gives the pasta enough strength to remain intact after boiling.

Couscous preparation involves mixing the flour with small amounts of water and gently rotating the mixture with the palm of your hand to create little pellets of grain and water that are sifted to produce uniform sizes. It even sounds exotic at this point.

Now, here's the big difference between pasta and couscous. Pasta is worked hard and boiled to create a chewy consistency. If you boil couscous, you end up with porridge. The couscous mush swells in your stomach rather than on your plate. This is excellent if you want to feel full, but not so good if you care about your digestion.

Couscous steamed to perfection ¦ Photos by Jack McNulty

My Moroccan mother always hesitated 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, 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. I just knew the fluffy and light texture of couscous was fun to eat -- something my friends were not enjoying in their house.

Years later and long after my mother passed away, I still couldn't make couscous like the version in my memory. Why did my couscous feel 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 excellent book Couscous and Other Good Food from Morocco. She eloquently captured everything about couscous and how to make it. I finally understood the secret – it’s all about steaming the couscous.

Modern-day couscous is always pre-steamed in the factory -- and it doesn't matter if it is labeled 'instant.' This is why the preparation instructions are simple -- just moisten the grains with hot water. But this simple procedure only works halfway...the grains still need to swell more, and they often feel closer to mushy porridge than light and airy grains.

Steaming couscous may seem overly complicated, but the only thing lost is the time it requires. Preparing and steaming couscous requires about 60-90 minutes from start to finish vs. the 10 minutes required in most packaged couscous preparations.

Steamed couscous swells 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...and that's a time investment that yields a significant return in flavor and texture.

A thousand tiny pellets of grain, light, separate, and tender, doused with a tagine, arranged into a pyramid, and then served upon a platter at the end of a meal – that is couscous, the Moroccan national dish.  – Paula Wolfert

Steamed Couscous with Pumpkin Tagine ¦ Photo by Giulia Marthaler

The Art of Steaming Couscous – A Step-by-Step Guide

Getting Prepared

The first step is purchasing couscous. I like to look for medium-sized couscous, often referred to by its French name, moyen. I think the finer couscous is 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 and takes longer to swell properly, which means about 10-15 minutes more in preparation and steaming.

Steaming couscous is always done on the stove. Oven steamers don't work the same way in creating a light and fluffy result. So, unless you have a traditional couscoussier, you will need to get creative with what you have.

I use a large pot for the boiling liquid and a simple steamer insert that sits on top of the pot. No cover is needed because couscous is always steamed without a cover. I 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.

Asian bamboo steamers can be used, but you'll need to line the bottom of the steamer with something like cheesecloth (muslin) to prevent the couscous from just falling into the pot of boiling liquid.

I use 750 grams (1 1/2 pounds) of couscous. This amount yields about 10-12 servings -- more than I usually need, but steamed couscous keeps several days in the refrigerator, and it's simple to reheat in a microwave or by re-steaming.

Step One -- Washing and Swelling the Couscous

• Wash the couscous in a large bowl and cover it with cold water. Swirl it around with your hands, then drain the water through a fine strainer.

• After washing and straining, spread the couscous onto a large plate or baking tray.

• Let the couscous relax for 5-10 minutes, then begin raking the couscous with moistened fingers. The idea is to eliminate most of the clumps that may form.

• Begin lifting the couscous with moist hands and gently rubbing them together while allowing the couscous to fall back into the pan. Do this for about ten minutes, or until the couscous dries and no clumps remain -- think of it as an opportunity to experience couscous Zen.

Step Two -- Steaming the Couscous

• Fill a pot about half full of water (or a flavorsome broth) and bring to a boil.

• Prepare the steamer top and secure the sides with a moist towel or cheesecloth. Make sure the steamer doesn't come into contact with the liquid in the pot.

• Slowly dribble one-quarter of the swollen couscous grains into the steamer, allowing them to form a pyramid-shaped mound.

• Steam for about 5 minutes, then add the remaining couscous to the mound.

• When all the grains are in the steamer, lower the heat to moderate and steam for 30 minutes. Do not cover the couscous while it steams...and please be sure to set a timer.

Step Three -- Second Drying and Seasoning

• Carefully remove the steamer from the pot and gently dump the couscous onto a large shallow pan (or a baking tray). Caution...the escaping steam from the pot can leave a nasty burn on your hand (just sharing my experiences here).

• The couscous will clump, so use a fork or spoon to gently ease it out of the steamer. Spread the couscous with moistened hands or a spatula, then sprinkle 250 ml. (1 cup) of cold water onto the couscous. Add 1 teaspoon of salt to the couscous and stir well to mix.

• Add 2 tablespoons of extra virgin olive oil to the couscous, which helps eliminate clumping as the couscous swells.

• Allow the couscous to relax for 5 minutes.

• As in the previous step, gently lift and rub the couscous grains together to help eliminate any small clumps.

• The couscous can be prepared to this point and held at room temperature for hours. Steam an additional 20 minutes before serving.

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Properly steamed couscous should be light, fluffy, and tender -- just like the version living in my childhood memories. It's a labor of love that connects me to my heritage and allows me to share an authentic taste of Morocco with friends and family.

So, the next time you're tempted to reach for that box of instant couscous, remember...good things come to those who steam. Your patience will be rewarded with a plateful of fluffy, flavorful couscous that'll transport you straight to the souks of Marrakech. No passport is required.

And remember, cooking is an art, not a science. Feel free to experiment, but don't be surprised if your first attempt isn't Instagram-worthy. Casablanca wasn't built in a day, and perfect couscous wasn't steamed in five minutes.

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Image by Akhil Chandran - Unsplash

Variations: Gluten-Free Alternatives

Couscous can be made with other grains: barley, corn, millet, green wheat, and even bread crumbs. These things become couscous when they are steamed above a boiling tagine or pot.

Millet makes an excellent gluten-free substitution for couscous and is also simple to prepare. I wrote an earlier article about Millet and how to prepare a perfect pilaf: Alternative Grains: Millet.

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Key Takeaways

• Authentic couscous is steamed, not boiled

• Steaming takes 60-90 minutes but yields fluffier, more flavorful results

• Use medium-sized (moyen) couscous for best results

• The process involves washing, steaming, and seasoning

• Patience is essential - your taste buds will thank you!

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Your Turn

Have you tried steaming couscous before? Share your experience or questions in the comments below. And if you give this method a try, I'd love to hear how it turned out!

No time? No worries! A quick heart tap below feeds both the algorithm and my ego.

If you feel chatty, hop onto Substack Notes to comment or restack. Even a snippet will do!

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Couscous Challenge

This weekend, ditch the instant stuff and give this authentic steaming method a go. Trust me, you'll never return to instant couscous once you taste the difference. Who's with me?

Try steamed couscous with Moroccan-style Pumpkin Tagine.

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Did you know that it's considered good luck in some parts of North Africa to leave a single grain of couscous on your plate? It's said to bring an abundance in future meals!

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