Couscous & steaming
The Couscoussier: Morocco's Two-Part Steamer Pot
A couscoussier is the two-part pot that makes real Moroccan couscous: a wide lower pot for a simmering stew, and a perforated upper basket where the grain cooks in rising steam. Boiling couscous in water gives a stodgy mush; steaming it over an aromatic broth is what produces the light, separate grains Friday lunch is famous for. It is one of the few Moroccan pieces with no true equivalent.
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- 8 min
- Guide
- Couscous & steaming
- Updated
- 19 July 2026
At a glance
- A couscoussier is a tall stew pot plus a perforated steamer basket, called a keskes, that sits on top.
- Steam, never boil: the grain cooks in rising steam and is lifted and raked between passes.
- A snug join between the two pots matters more than the metal — escaping steam means slow, uneven cooking.
- Aluminium is the traditional everyday choice; stainless steel lasts longer and suits induction better.
How the two parts work together
The lower pot, the widest part of the set, holds either the meat-and-vegetable stew you will serve with the couscous or simply salted water. As it simmers, steam rises through the holes in the upper basket and cooks the semolina from below without ever wetting it directly. Because the grain is repeatedly steamed, raked, moistened by hand and steamed again, it swells into separate, tender pearls rather than a paste.
The whole system depends on steam being forced up through the grain rather than leaking out of the join between the two pots. Traditional cooks seal that seam with a strip of cloth or a paste of flour and water so no steam escapes sideways. Get the seal right and the grain cooks quickly and evenly; ignore it and you will steam for far longer with a heavier result.
Materials and sizes
Most Moroccan homes use lightweight aluminium couscoussiers because they are cheap, conduct heat fast and come in generous family sizes. Stainless steel costs more but resists denting and staining, cleans up easily and often carries a magnetic base for induction. You will also see small unglazed clay couscoussiers, prized by purists for a gentle, earthy steam, though they are fragile and slower.
- Small (4–6L): serves two to four; a sensible first buy for a home kitchen.
- Large (8–12L): for family and guests, the size you see at a Moroccan Friday table.
- Aluminium: light, inexpensive, heats fast; can stain and is not induction-ready.
- Stainless steel: durable, easy to clean, often induction-compatible; heavier and pricier.
Buying, sealing and care
When buying, check that the basket seats firmly in the lower pot with only a small gap, that the perforations are fine and evenly spaced, and that the lid fits. Expect a modest price for aluminium and more for good stainless steel; the couscoussier is one of the better cookware investments for anyone who cooks Moroccan food often.
In use, seal the join with a flour-and-water paste or a damp cloth band, keep the lower liquid at a steady simmer, and never let it boil dry. Wash both parts by hand, dry thoroughly to prevent staining or rust on the rim fittings, and store the basket separately so air circulates. For the full technique from first steam to final grain, see how to use a couscoussier.
Frequently asked questions
What is a couscoussier used for?
It steams couscous over a simmering stew: the lower pot holds broth or salted water, and the perforated upper basket holds the grain, which cooks in rising steam. The result is light, separate grains that boiling can never achieve.
Do I really need a couscoussier?
For authentic steamed couscous, it is the ideal tool, but you can improvise with a stockpot and a metal colander or fine steamer that seats snugly on top. The key is steaming the grain over liquid, not boiling it in water.
What size couscoussier should I buy?
A 4–6 litre set serves two to four people and suits most home kitchens; choose 8–12 litres for family meals and guests. Match the size to how many you usually cook for, since a half-full basket steams less evenly.
How do you stop steam escaping from a couscoussier?
Seal the join between the two pots with a strip of damp cloth or a paste of flour and water so steam is forced up through the grain rather than leaking out the sides. A tight seal cooks the couscous faster and more evenly.