couscousiere

A couscousiere is a traditional cooking vessel used to steam couscous. It typically consists of two stacked pots. The bottom pot is filled with water, and the top pot, which has small holes in its base, holds the couscous. As the water in the bottom pot boils, the steam rises through the holes and cooks the couscous, creating its characteristic fluffy texture.

The word "couscousiere" is derived from "couscous," the North African semolina dish it is used to prepare. While couscous can be made using other steaming methods, a dedicated couscousiere is considered by many to be the most effective tool for achieving the ideal result. The design allows for even steaming without the couscous becoming waterlogged.

Couscousieres are commonly made from aluminum, stainless steel, or sometimes ceramic. The size of a couscousiere can vary, accommodating different quantities of couscous for family meals or larger gatherings. Some modern couscousieres may include features like glass lids to monitor the cooking process. The preparation of couscous in a couscousiere involves rinsing the semolina, mixing it with a little oil, and then placing it in the top pot to steam over simmering water. This process is usually repeated several times, with the couscous being fluffed and moistened between steaming sessions.