How-to guide
How to Use and Care for a Couscoussier
A couscoussier is the two-part pot Moroccan cooks use to make couscous: a wide lower pot for the stew and a perforated upper basket where the grain steams in the rising vapour. It's a simple, brilliant piece of kit, but using it well means sealing the join so steam is forced up through the grain rather than escaping. This guide covers using one properly and keeping it in good order for years.
About 10 minutes to read
Step by step
- 1
Start the stew in the base
The lower pot is where your meat-and-vegetable stew simmers. Its steam, carrying the flavour of the broth, is what cooks the couscous above — so a couscoussier makes the grain and its sauce at the same time. Get the stew going before the grain goes on top.
- 2
Seal the join between the two parts
Where the basket sits on the base, wrap a strip of damp cloth or a length of foil around the seam to seal it. This forces the steam up through the couscous instead of leaking out of the gap — the single most important step for light, evenly steamed grain.
- 3
Steam the grain in stages
Pile the moistened couscous loosely into the basket and steam uncovered, then turn it out, fluff and re-moisten between steamings, returning it for a second and often third steam. Never press the grain down; it needs to stay loose for the steam to pass through.
- 4
Don't let the base boil dry
Because the base does long service under the steaming basket, keep an eye on its liquid level and top up with hot water if the stew reduces too far. A dry base scorches and taints the whole dish with a burnt note.
- 5
Clean and dry it thoroughly
After use, wash both parts and — especially if it's aluminium or has any bare metal — dry them completely before storing, as trapped moisture pits and stains the metal. Store the basket sitting loosely in the pot rather than jammed tight.
Common mistakes to avoid
- Not sealing the join, so steam escapes the sides and the grain steams unevenly.
- Pressing the couscous down, which blocks the steam from rising through it.
- Letting the base boil dry, which scorches and taints the whole dish.
- Storing the pot damp, which stains and pits aluminium over time.
Tips from the kitchen
- A damp cloth strip or foil around the seam is the traditional steam seal.
- Steam the grain over the very stew you'll serve with it so it catches the aroma.
- If you don't own a couscoussier, a colander sealed over a stockpot does the same job.
- Dry both parts fully before storing to keep the metal in good condition.
Questions
What is a couscoussier?
It's a two-part Moroccan cooking pot: a wide lower pot for stew and a perforated upper basket that steams the couscous in the rising vapour. It cooks the grain and its accompanying stew together in one vessel.
How do you seal a couscoussier?
Wrap a strip of damp cloth or foil around the seam where the steaming basket meets the base. This stops steam escaping the sides and forces it up through the couscous, which is what gives you light, evenly cooked grain.
Can I make couscous without a couscoussier?
Yes — a metal colander or sieve set over a stockpot, with the join sealed by a damp cloth, works almost as well. The couscoussier just makes the setup neater and steams the grain over the stew you'll serve with it.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.