Couscousieres

A couscousiere is a traditional cooking vessel used to prepare couscous. It typically consists of two stacked pots, similar to a steamer. The bottom pot is filled with water and heated, while the top pot, which has small holes in its base, holds the couscous. As the water boils in the bottom pot, steam rises through the holes and cooks the couscous in the top pot. This steaming method allows the couscous to become light and fluffy without becoming mushy.

Couscousieres are often made of aluminum or stainless steel, though older versions can be found made of copper or earthenware. The design ensures that the steam circulates evenly, cooking the grains of semolina perfectly. Some couscousieres also come with a lid to trap the steam and ensure efficient cooking. The size of a couscousiere can vary depending on the intended serving size, with larger models suitable for family meals and smaller ones for individual portions. The process of using a couscousiere involves rinsing the couscous, placing it in the top pot, and allowing it to steam for a designated period, often with occasional aeration by separating the grains. This traditional method is central to the preparation of many North African dishes.