How to Traditionally Prepare Couscous: A Step-by-Step Guide for Beginners

Couscous, a versatile and popular dish often enjoyed in North African cuisines, can be a delightful addition to any meal. However, preparing couscous traditionally requires the right tools and a detailed set of steps. In this comprehensive guide, we will walk you through the traditional method of preparing couscous using a couscousiere, a specialized cooking utensil that simplifies the process. Let's dive in!

The Necessary Tools: A Couscousiere

The first step in preparing couscous is to acquire a couscousiere, a traditional Moroccan cooking utensil that consists of two parts: a lower section called the tanjra or gdra, and an upper section with a perforated bottom known as the kskas. While Berber couscousieres are traditionally made of unglazed earthenware, modern aluminum ones available in stores are just as effective. In a pinch, an alternative such as a metal colander might be used, though a lid is usually unnecessary, as couscous is steamed without a cover.

Washing and Drying the Couscous

Begin by washing the couscous in a large, shallow pan. Use a ratio of 3 parts water to 1 part couscous, gently stirring the grains with your hands to ensure thorough washing. After washing, pour off the excess water and spread the grains out on a clean surface to allow them to swell for approximately 20 minutes. This swelling process helps the couscous absorb the steam and cook evenly.

Breaking Up Lumps and Steaming the Couscous

With the grains now swollen and plump, it's time to break up any lumps. Spread the grains across a cheesecloth strip and place it in the bottom part of the kskas or colander. Slowly sprinkle one-quarter of the swollen grains into the steamer, allowing them to form a soft mound. Steam for 5 minutes, then add the remaining grains, being careful not to let the perforated top touch the broth below. Once all the grains are in the steamer, lower the heat to moderate and steam for an additional 20 minutes. Do not cover the couscous during this process to allow it to steam evenly.

Finishing Touches: Fluffing and Seasoning the Couscous

After 20 minutes, remove the couscous from the steamer. Transfer it to a large, shallow pan and use a wooden spoon to fluff the grains, gently pulling them apart to break up any lumps. Next, sprinkle 1/2 to 1 cup of cold water mixed with 1 teaspoon of salt over the couscous. Gently lift and stir the grains, separating and breaking up any remaining lumps. Smooth out the couscous and allow it to dry for 10 minutes. Finally, pile the couscous back into the kskas and steam for an additional 20 minutes. Once done, remove from the pot and season with melted butter and a pinch of cinnamon, but be mindful of not overdoing the seasoning.

In conclusion, preparing couscous traditionally can be a rewarding culinary experience. With the right tools and a detailed process, you can achieve delicious, tender, and flavorful couscous. Enjoy the rich flavors and textures that traditional couscous has to offer!