Equipment
Do You Need a Couscoussier?
A couscoussier is the traditional two-part pot for making couscous: a lower vessel for the broth and vegetables, and a perforated steamer basket that sits on top to steam the grain in the rising vapour. It's the classic tool, but you don't strictly need one — you can improvise — so whether to buy comes down to how often you'll make couscous properly.
At a glance
- A couscoussier steams the grain above while the broth and vegetables cook below
- It's the authentic tool, inexpensive and worth it if you make couscous often
- You can improvise with a pot and a snug steamer basket or colander
- Seal the join so steam only rises through the grain — the technique matters most
Guide
The couscoussier's genius is doing two jobs at once: the vegetables, meat and broth simmer in the bottom while the couscous steams above, absorbing the aroma of what's cooking below. That's the authentic method, and the tall, purpose-made shape gives good steam flow and capacity for a family batch. If you love couscous and want to make it the traditional way regularly, a couscoussier is a worthwhile, long-lasting piece of kit — and they're not expensive.
But you can improvise perfectly well. Any pot fitted with a snug steamer basket or a metal colander that sits above (not touching) the simmering liquid works, as long as you seal the join between the two so steam only rises through the grain — a strip of dough or a twist of foil around the gap does it. Line the basket with muslin if the holes are large enough for grains to fall through. Cook your broth or just water below and steam the couscous above in the same three-steam cycle.
The one thing that matters far more than the exact vessel is that you steam the couscous rather than boil it, and steam it in stages with raking and resting between. Whether that steam comes from a proper couscoussier or a rigged-up colander over a pot, the technique is what gives you light, separate grains. So: buy a couscoussier if you'll make couscous often and want the real thing, but don't let not owning one stop you — improvise and you'll get results just as good.
Practical tips
- 1
Improvise with a steamer basket or colander over a pot; seal the gap with dough or foil.
- 2
Line a wide-holed basket with muslin so grains don't fall through.
- 3
Keep the liquid below from touching the basket — you want steam, not simmering, in the grain.
- 4
Whatever you use, steam in three stages with raking between for light couscous.
- 5
If you'll cook couscous regularly, a real couscoussier is cheap and lasts for decades.
Frequently asked questions
Do I need a couscoussier to make couscous?
No — you can improvise with a pot and a snug steamer basket or colander, sealing the join so steam only rises through the grain. But a couscoussier is inexpensive and worth it if you make couscous often.
What does a couscoussier do?
It steams the couscous in the top perforated basket while the broth, vegetables and meat simmer in the lower pot, so the grain cooks in fragrant vapour. It does both jobs in one vessel.
Can I make couscous without steaming it?
You can hydrate instant couscous, but true Moroccan couscous is steamed, not boiled — steaming in stages is what gives light, separate grains. Boiling makes it dense and sticky.
Try the recipes
Put the tip into practice with these free step-by-step recipes: