Kseksou
Couscous (Steaming Method)
Both regular couscous and instant couscous should be prepared by steaming the grains to make them light and fluffy. The traditional method of rubbing grains to remove lumps and ‘air’ the grains has been replaced with a modern method.
SERVES 6–8
Put the couscous in a large, shallow bowl and cover with cold water. Stir with a balloon whisk and then pour the water off immediately through a strainer to catch any grains. Return the grains to the bowl and set aside for 10 minutes to allow the couscous to swell, stirring it occasionally with the balloon whisk to keep the grains separate.
Use the steamer section of a couscoussier, a steamer that fits snugly over a large saucepan, or a metal colander. If the steamer does not fit snugly, put a long, folded strip of foil around the rim of the pan, place steamer in position and press firmly. If the steamer has large holes, line it with a double layer of muslin (cheesecloth).
Spread the couscous in the steamer and place over the pan of food being cooked, or over a saucepan of boiling water. The base of the steamer must not touch the top of the stew or water. Cook until the steam rises through the grains, then cover and cook for a further 20 minutes. Fork through the couscous occasionally to steam it evenly.
Tip the couscous into the bowl, add the smen and ½ teaspoon salt and sprinkle with 125 ml (4 fl oz/ ½ cup) cold water. Stir again with the balloon whisk to separate the grains.
At this stage, the couscous may be covered with a damp cloth and left for several hours if necessary. About 20 minutes before the stew is ready, return the couscous to the steamer and replace over the stew or boiling water. Do not cover while steaming and fluff up occasionally with a fork. Turn into the bowl, stir well with the whisk and serve according to the recipe.
NOTE: For instant couscous, follow the directions given but only steam the couscous for 10 minutes each time.
