-Stainless Steel Couscous Pots
-Tinned Metals Guide
The couscoussier, or couscous pot, is
a traditional steaming and cooking utensil, used in the preparation of a
Moroccan dish called Couscous. Couscous generally refers to semolina or
ground wheat that is steamed in the top part, which obviously has holes in
its base, and to lamb, beef or other foods cooked in a type of stew in the
There are many couscous recipes on the web. Explore the works of the acclaimed author
which include the classic Couscous and Other Good Food from Morocco,
published over 30 years ago and still in print. Watch this video of our frequent customer, and amazing chef of Le Virtu, Joe Cicala, make Abruzzese Couscous from scratch... really cool!!
It is generally recommended to use a maximum of one pound (about 2-1/2
cups) of couscous for each quart of water, keeping in mind that the couscous
will double in volume when it steams the second time. We find that most
people use a lot less than 1 lb per quart, that a pound will serve 6 people,
and that a 6-qt pot is more than adequate for this number of servings.
It is not usually necessary to use cheese cloth to keep the couscous from
falling into the stew. Begin cooking the stew in the bottom pot, then place
the steamer top on (with the couscous already in it), and you'll probably
only get about a teaspoon of grain in the stew.
You can also use this beautiful utensil simply for steaming and cooking
your favorite foods.