Classic Steamed Couscous Recipes

CLASSIC STEAMED COUSCOUS

Steps:

• In a medium saucepan, combine 2 cups chicken stock, olive oil, saffron, and salt. Bring to a simmer over medium heat for 5 minutes, stirring to dissolve salt. Remove from heat and let stand at room temperature for 30 minutes to infuse saffron flavor.
• Fill the bottom of a couscoussier half-full with water. Add carrots, onions, celery, and parsley; bring to a simmer.
• Place the couscous in a very large glass bowl; pour the infused stock over couscous, straining to remove saffron, if desired. Let couscous absorb the liquid, stirring occasionally, about 15 minutes.
• Scoop up some of the couscous and rub it with your fingers to separate any lumps, letting it fall back into the bowl. Repeat process until no lumps remain.
• Meanwhile, increase heat under couscoussier to bring water to a gentle boil; add more water if needed to maintain level.
• Transfer couscous to a steamer basket set over a plate to catch any grains (returning them to the basket if they do). Run fingers lightly over top to make sure couscous is evenly distributed; set steamer basket over gently boiling water in couscoussier. If necessary, carefully wrap a large piece of plastic wrap around the rim of bottom pot to keep steam from escaping. Once couscous begins to steam, steam for 30 minutes.
• Carefully remove plastic wrap, if using, and then steamer basket, pulling toward you so you do not get burned by escaping steam. Spread couscous on a terra-cotta tray or in a bowl and let stand until cool enough to handle.
• Meanwhile, add enough water to bottom of the couscoussier to bring its level back to the halfway point. Return to a boil. Clean and dry the steamer basket, discarding any couscous that stuck to it.
• Repeat process in step 4 to separate couscous. When couscous returns to room temperature, transfer couscous to cleaned steamer basket; add plastic wrap, if needed, and steam until tender and appears sweaty, 15 to 30 minutes. Spread couscous out on tray or in bowl and let cool.
• Place remaining 1/2 cup chicken stock in a clean spray bottle or small bowl. Return couscous to steamer basket; set over couscoussier; bring to a gentle boil. Immediately begin to add remaining stock, spraying couscous 15 to 20 times or drizzling with about 2 tablespoons over grains. Continue adding stock and stirring occasionally for about 15 minutes. Transfer couscous to tray or bowl. It should have doubled in size to about 6 cups.

STEAMED COUSCOUS

Steps:

• Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

MOROCCAN COUSCOUS WITH MEAT AND SEVEN VEGETABLES

Steps:

• Gather the ingredients.
• Mix the meat, onion, tomatoes, oil, and spices in the bottom of a couscoussier. Cook uncovered over medium to medium-high heat, stirring occasionally, for about 15 minutes, or until the meat is browned and the onions and tomatoes have formed a thick sauce.
• Add the water, the parsley/cilantro bouquet, and the chickpeas, if using. Cover, and bring to a boil over high heat. Reduce the heat to medium, and simmer rapidly for 25 to 30 minutes. (If omitting both meat and chickpeas, simmer for just a few minutes.)
• Gather the ingredients.
• While the meat is cooking, get the couscous ready for its first steaming. Oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in the vegetable oil with your hands, tossing the couscous and rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
• Work in 1 cup of water in the same manner, using your hands to evenly distribute the liquid into the couscous. Transfer the couscous to the oiled steamer basket.
• Add the cabbage to the meat mixture, and place the steamer basket on top (seal the joint if necessary). Once you see steam rising from the couscous, steam the couscous for 15 minutes.
• Pour the couscous back into the large bowl and break it apart.
• When the couscous has cooled enough to handle, gradually work in 2 cups of water and 1 tablespoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps. Transfer the couscous back into the steamer, taking care not to pack or compress the couscous.
• Gather the ingredients.
• Add the turnips, carrots, tomatoes, onions, and fava beans (if using) to the pot. Place the steamer basket on top of the couscoussier (seal the joint if necessary), and steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous.
• Once the couscous has steamed for 15 to 20 minutes, turn it out into the large bowl again. Break it apart, and let cool a few minutes.
• If you're serving the couscous with jalapeño peppers, simmer the peppers, covered, in a half-ladle of broth and a little water, for about 40 minutes, or until the jalapeños are tender. (The peppers are typically placed on top of the couscous, and small pieces may be broken off as a condiment.)
• Gather the ingredients.
• Gradually work 3 cups of water into the couscous with your hands, tossing it and rubbing the grains between your palms. Taste the couscous, and add a little salt if desired.
• Transfer about half of the couscous to the steamer basket. Again, try to handle the couscous lightly and avoid packing it into the steamer.
• Add the squash, zucchini, and sweet potatoes, if using, to the couscoussier, and place the steamer basket on top. (Again, seal the joint if necessary.)
• When you see the steam rise through the couscous, carefully add the remaining couscous to the steamer. Continue cooking, watching for the steam to rise from the couscous. Allow the couscous to steam for a full 15 to 20 minutes. At this point, all of the vegetables should be cooked. Test the vegetables to be sure, cooking longer if necessary. Taste the broth-it should be salty and peppery-and adjust the seasoning if desired.
• Empty the couscous into the large bowl, and break it apart. Mix in the 2 tablespoons of butter with 2 ladles of broth .
• To serve the couscous, shape it into a mound with a well in the center. Put the meat into the well, and arrange the vegetables on top and all around. Distribute the broth evenly over the couscous and vegetables, reserving one or two bowlfuls to offer on the side for those who prefer more.

STEAMED COUSCOUS, THE AUTHENTIC WAY

Steps:

• Set couscous in a bowl and pour 2 quarts water over it. Swish around and drain water off. Spread couscous grain in a baking pan and leave them to swell for 10 minutes. Rub couscous between your wet hands to break up lumps. Let stand another 10 minutes.
• Combine the broth, water cinnamon stick, ginger and cumin in the bottom of a couscousiere. Secure the top of the couscousiere to the bottom with a dampened piece of cheesecloth, lightly dusted with flour and large enough to go around the rim of the top. When the liquid comes to a boil, slowly dribble 1/4 of the swollen couscous into steamer, forming them into a mound. Steam uncovered for 5 minutes, then add the remaining couscous. Steam over low heat, uncovered, for 20 minutes.
• Remove the top of the couscousiere (if the liquid in the bottom seems low, add some more water or broth) and dump the couscous into a large shallow pan and spread it out with a rubber spatula. Sprinkle 1/2 cup cold water and 1/2 teaspoon salt over the couscous. Break up lumps by lifting couscous and stirring the grains with a fork. Lightly oil your hands and rework grains, rubbing them through your fingertips, to keep them separate. Dry for 10 minutes. (Can do in advance up to this point and keep until the final steaming with a damp cloth over top).
• Return the dried couscous to the top of the couscousiere (resealing it with cheesecloth again) and dribble couscous in as before, in a soft mound. Steam uncovered for 20 minutes more. Serve with chick peas stew and garnish with sliced toasted almonds.