BUY COUSCOUS STEAMER RECIPES

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.

Steps:

• First, rinse couscous in a large bowl of water. Drain and spread couscous over a double layer of cheesecloth (or a linen cloth) on a large large, flat tray or platter. This gives the couscous room to fluff up evenly.
• Sprinkle evenly with salt, then let the grains swell for 10-15 minutes. Meanwhile heat up the water in the steamer.
• Right before cooking, break up any lumps by raking through the couscous with your fingers.
• Using a steamer, couscousier, or colander/pot combo, steam the couscous (simply lift it into the steamer by the cheesecloth to make the transfer back and forth less messy. Gently steam, covered, for about 15 minutes.
• Now, lift the couscous out of the steamer by holding onto the cheesecloth and lay it all back onto your platter. Drizzle on a 1/2 cup cold water and the olive oil. Work it into the couscous, breaking up any lumps as you go. You may need to use a large fork to rake through the grains if it is too hot for your fingers. Let rest ten minutes. Break up any lumps.
• You can add plumped raisins, chopped figs, dates, chickpeas, etc at this stage, if desired
• Return the couscous to the steamer and cover. Gently steam until done – 10 to 20 more minutes, and serve hot.