Steamed Couscous Recipes

CLASSIC STEAMED COUSCOUS

Steps:

• In a medium saucepan, combine 2 cups chicken stock, olive oil, saffron, and salt. Bring to a simmer over medium heat for 5 minutes, stirring to dissolve salt. Remove from heat and let stand at room temperature for 30 minutes to infuse saffron flavor.
• Fill the bottom of a couscoussier half-full with water. Add carrots, onions, celery, and parsley; bring to a simmer.
• Place the couscous in a very large glass bowl; pour the infused stock over couscous, straining to remove saffron, if desired. Let couscous absorb the liquid, stirring occasionally, about 15 minutes.
• Scoop up some of the couscous and rub it with your fingers to separate any lumps, letting it fall back into the bowl. Repeat process until no lumps remain.
• Meanwhile, increase heat under couscoussier to bring water to a gentle boil; add more water if needed to maintain level.
• Transfer couscous to a steamer basket set over a plate to catch any grains (returning them to the basket if they do). Run fingers lightly over top to make sure couscous is evenly distributed; set steamer basket over gently boiling water in couscoussier. If necessary, carefully wrap a large piece of plastic wrap around the rim of bottom pot to keep steam from escaping. Once couscous begins to steam, steam for 30 minutes.
• Carefully remove plastic wrap, if using, and then steamer basket, pulling toward you so you do not get burned by escaping steam. Spread couscous on a terra-cotta tray or in a bowl and let stand until cool enough to handle.
• Meanwhile, add enough water to bottom of the couscoussier to bring its level back to the halfway point. Return to a boil. Clean and dry the steamer basket, discarding any couscous that stuck to it.
• Repeat process in step 4 to separate couscous. When couscous returns to room temperature, transfer couscous to cleaned steamer basket; add plastic wrap, if needed, and steam until tender and appears sweaty, 15 to 30 minutes. Spread couscous out on tray or in bowl and let cool.
• Place remaining 1/2 cup chicken stock in a clean spray bottle or small bowl. Return couscous to steamer basket; set over couscoussier; bring to a gentle boil. Immediately begin to add remaining stock, spraying couscous 15 to 20 times or drizzling with about 2 tablespoons over grains. Continue adding stock and stirring occasionally for about 15 minutes. Transfer couscous to tray or bowl. It should have doubled in size to about 6 cups.

STEAMED COUSCOUS

Steps:

• On a large rimmed baking sheet, combine the couscous with the water and stir with your hands to combine. Let sit for 10 minutes. Break up the clumps of couscous and combine with a tablespoon of olive oil. On the stove boil salted water or broth in a pasta pot with a drainer insert. Transfer the couscous into the strainer, making sure it does not make contact with the water. Steam it, with no lid, for 15 minutes, then transfer it back to the sheet pan and let it cool. Break up any clumps with your fingers and add another 1/4 cup of water, then return it to the pot and steam for another 20 minutes. Remove it from the pot and fluff it up with your fingers, add a tablespoon of butter and serve.

STEAMED COUSCOUS

Steps:

• Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

RECONSTITUTED STEAMED COUSCOUS

Steps:

• Place the couscous in a bowl. Add 1/2 teaspoon salt (preferably kosher salt) per cup of couscous and mix together. Combine 1/2 to 1 cup of broth from the stew you plan to serve with the couscous with enough warm water to cover the couscous by about 1/2 inch. Let sit for 20 minutes, until the liquid is absorbed. Stir every five minutes with a wooden spoon, or rub the couscous between your moistened thumbs and fingers so that it doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. Add a tablespoon or two of olive oil, rubbing the couscous between your fingers to distribute the oil throughout. Have the stew at a simmer. Line a colander, sieve or the top part of a couscoussier (a special pot for couscous) with a single layer of cheesecloth, and place the couscous in it. Set it over the stew, making sure that the bottom of the colander does not touch the liquid (remove some of the liquid if it does). Wrap a towel between the edge of the colander and the pot if there is a space, so that steam doesn't escape. Steam 20 to 30 minutes. The couscous should be fluffy, the grains dry and separate, not al dente and not mushy.

STEAMED FLOUNDER WITH VEGETABLE COUSCOUS

Steps:

• In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tablespoon oil, and 1 1/4 cups water. Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
• Dividing evenly, spread 1 tablespoon mustard over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes, to finish cooking.
• Meanwhile, make vinaigrette: In a small bowl, whisk remaining teaspoon mustard with vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Serve.

COOKING COUSCOUS: STEAMING TRADITIONAL COUSCOUS

Steps:

• The grain must cook only in the steam. It must not touch the broth throughout the steaming. The couscoussier, the pot traditionally used, is made of glazed earthenware or tinned copper, and, more recently, of aluminum or stainless steel, and has two parts-the bottom is a large round pot in which the stew is cooked, the top consists of a colander to hold the couscous. If you cannot get an authentic couscoussier, you can improvise with a metal colander with small holes that fits snugly over a large pan. It is important that steam can escape only from the top, so seal the join with a band of wet cloth (it is most effective if the wet cloth is steeped in a flour-and-water paste) or with aluminum foil.
• When the stew in the bottom part of the couscoussier is well on the way (about 1 hour before the end of cooking), start preparing the grain. Wash 3 cups couscous in plenty of water and drain in a sieve. Put in a wide bowl and let the grain absorb the moisture for 10 minutes. Then rub between your hands to break up any lumps and to air the grain. Turn it into the sieve part of the couscoussier, sprinkling the grain lightly in layers and not pressing it down. Do not cover the sieve with a lid. After the couscous begins to give off steam, continue to steam for 15 minutes.
• Now turn the couscous out back into the bowl. Sprinkle 1 cup of cold water mixed with 1 teaspoon salt over the couscous, then turn and rake the grain with a serving spoon, and, when it is cool enough to handle, rub it between the palms of your hands to break up any lumps and separate and air the grains. The water will make the grains swell. Leave the couscous for 10 minutes, then sprinkle on more water (about 1 cup), until it becomes swollen and tender. Return to the top of the couscoussier, and when the steam emerges, let it steam for a further 10 minutes.
• Turn out the couscous again. Rub 2 tablespoons vegetable oil in with your hands, and air the grain again. Steam a third time, for 5 minutes. (This can be done much later, just before serving.)
• Stir in 2 tablespoons butter, cut into pieces.
• The grain can also be steamed over boiling water.