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    Home » Recipes » Side Dish

    Fluffy Steamer Couscous

    By Lily・Published: Jan 16, 2021・Updated: Jun 21, 2021・Post may have affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    This fluffy steamer couscous is twice-steamed and made in a steamer tray above boiling water, harissa lamb chili, or Algerian lamb shoulder stew. This steamer couscous is different from instant couscous because it begins with dry couscous (not instant couscous). It undergoes a delicate process of steaming, cooling, and rubbing in between palms to reach its fluffy and light consistency. It's the best couscous ever.

    couscous in a steamer

    I have been wanting to learn how to cook couscous for the longest time. My friend Farida came over today to teach me how to cook couscous the Algerian way using a steamer. Farida used to make her couscous from scratch. She learned how to make and cook couscous from her family, which has been passed on through the generations.

    What I Love About This Recipe

    I love how flavorful and fluffy this couscous is! Also, I make this a one-steamer meal by preparing harissa lamb chili or Algerian lamb shoulder stew below the steamer tray. The couscous is infused with the flavors from below.

    What Is Couscous?

    Couscous is made from crushed durum wheat semolina, and it looks like dried tiny balls that are the same size as quinoa or bulgar wheat.

    couscous in a bowl next to lamb shoulder stew

    How to Cook Steamer Couscous

    Add 1 tablespoon of olive oil and 1 teaspoon of salt. Rub the couscous between your hands. Add 1.5 cups of water to the dry couscous without mixing.

    • dry couscous with olive oil in a bowl
    • dry couscous with water added in a bowl

    Allow the couscous to absorb the liquid for about 10 minutes. After the couscous has absorbed the liquid, rub the couscous between your hands.

    First Steam: Add the couscous to the steamer pot. Put the steam pot on medium-high to high heat on the stovetop with the couscous uncovered. It will take about 10 minutes before you start to see steam coming off the couscous. Start a 5-minute timer once you start to see the steam. Do not cover the couscous.

    • dry couscous that has swollen in size with water in a bowl
    • couscous top down view in a steamer

    Remove the couscous from the steamer into a large bowl to cool. Add 1 cup of water and 1 tablespoon of olive oil, mixing a couple of times with a spoon (because it's hot). Allow the couscous to cool off for about 5 minutes. Rub the couscous between your hands.

    Second Steam: Add the couscous to the steamer pot. Put the steam pot on medium-high to high heat on the stovetop with the couscous uncovered. It will take about 10 minutes before you start to see steam coming off the couscous. Start a 5-minute timer once you start to see the steam. Do not cover the couscous.

    • cooked couscous in a bowl after getting steamed
    • and image showing how to cook couscous in a steamer with the couscous on the steamer tray on top of the steamer pot

    Allow the couscous to cool down a little bit. Rub the couscous in between your hands. Add olive oil and salt to taste.

    Couscous Hand Technique

    When rubbing the couscous between your hands, there is a technique that is very effective. Scoop the couscous into your palm and rub your hands together. Rubbing the couscous between your palms separates the couscous from clumping. Each time you rub the couscous, it should only be for about a minute. I've included a video of the hand technique in the recipe card.

    Instant Couscous vs. Couscous

    Prepare instant couscous by adding hot water or hot broth and fluff with a fork. Many of the recipes online use instant couscous. Because instant couscous is previously steamed, it cooks quicker.

    Do not prepare regular dry couscous in the same way as instant couscous. Steam dry couscous using a steamer. You can tell regular couscous from instant couscous by the label on the bag. This recipe calls for regular dry couscous (not instant couscous).

    FAQs

    Is couscous gluten-free?

    Since couscous is made from semolina, it contains gluten.

    How much water for 1 lb of dry couscous?

    For 1 lb (450 grams) of dry couscous, use about 2.5 cups of water. The couscous also absorbs water from the steaming steps.

    Is couscous pasta or rice?

    Couscous is more like pasta because it's made from semolina wheat whereas rice is a grain.

    Storage

    Store couscous in an airtight container in the fridge for up to 5 days.

    fluffy couscous in a bowl

    Equipment

    You will need a steamer for this recipe. You can use water, broth, or lamb stew to steam the couscous below.

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    📋 Recipe

    fluffy couscous close up

    Fluffy Steamer Couscous

    Author: Lily
    Course: Side Dish
    Cuisine: Mediterranean
    Prep: 10 minutes mins
    Cook: 30 minutes mins
    Total: 40 minutes mins
    5 from 7 votes
    Print Pin Rate Email
    Servings 6
    This is how to cook fluffy couscous using a steamer. This recipe uses dry couscous which is different from instant couscous.

    Ingredients
     
    US Customary - Metric

    • 1 lb dry couscous (not instant couscous)
    • 2 tablespoon olive oil
    • 1 teaspoon salt
    • 2½ cups water for the couscous
    • water, broth, or stew boiling below the couscous steamer tray

    Instructions

    • In a very large bowl, pour the dry couscous. Add half the olive oil (1 tablespoon if making 6 servings) and the salt. Using the hand technique for rubbing the couscous, mix the olive oil and salt into the dry couscous. Add half of the water (1¼ cups if making 6 servings) of room temperature water on top of the couscous without mixing. Allow the couscous to absorb the water and swell for 10 minutes.
    • Using the hand technique, mix the couscous. Add the couscous to the steamer. A few pieces of couscous will fall through the holes in the steamer, this is normal. Put the steamer basket on top of the steamer and keep it uncovered. Monitor the couscous. After about 10 minutes, the steam will start to come off the couscous. Start a 5 minute timer. The couscous should be steaming without a cover.
    • Pour the couscous into a very large bowl. Add the remaining water (1¼ cup if making 6 servings) and the remaining olive oil (1 tablespoon if making 6 servings). Mix with a spoon because it's hot. Allow it to cool for 5 minutes. Using the hand technique, roll the couscous between your hands separating the couscous grains.
    • Add the couscous to the steamer basket a second time. Place the steamer basket on top of the steamer without a cover. The couscous should never be covered with a lid. Wait until steam starts rising off of the couscous (about 10 minutes) and then start a 5 minute timer. 
    • Remove the couscous from the steamer into a very large bowl. Allow it to cool. Using the hand technique, roll the couscous between your palms. The couscous should be fluffy and tender. Add olive oil and salt to taste.

    Video

    Notes

    • Make sure to use dry couscous and not instant couscous.
    • Steam the couscous with a steamer. Use water, broth, or lamb stew on the bottom of the steamer.

    Nutrition

    Serving: 1.5 cups | Calories: 344 kcal | Carbohydrates: 59 g | Protein: 10 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 6 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 345 mg | Fiber: 4 g | Sugar: 0 g

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    About Lily

    Howdy! My name is Lilian, but my friends call me Lily. I'm the founder and one of the recipe authors here at The Matbakh. I enjoy sunsets, long walks to the fridge, meaningful relationships, and anything related to food. I'm so happy you are here!

    Reader Interactions

    Comments

      5 from 7 votes (1 rating without comment)

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      Recipe Rating




    1. Stranjer

      April 10, 2024 at 2:09 pm

      My Moroccan wife use to make couscous for the family before she passed away, Allah yar7amha. I’ve made it multiple times but never as good as this method! I used this method this evening for 3yd al Fitr and the kids loved it! I’m going to use this for now on! I was apprehensive about not covering the pot but it turned out perfect!
      Thank you for this and I look forward to trying out more of the recipes on this site.
      Merci!

      Reply
      • Lily

        April 10, 2024 at 2:51 pm

        Thank you so much for taking the time to comment on the recipe Stranjer! This recipe came from my Algerian friend, Farida. She had the most delicious couscous I have ever tried, and she agreed to teach me her method. We spent the day in the kitchen making couscous and Algerian lamb stew, it was such a lovely experience! Her Algerian lamb shoulder stew recipe is also on the blog, and equally as delicious!

        Reply
      • Josh

        September 02, 2024 at 9:12 am

        5 stars
        My couscous is so much better thank you! I’m using pearled. Still I little stickier than I would like. Any ideas?

        Reply
        • Lily

          September 02, 2024 at 11:12 am

          Hi Josh, for pearled couscous, the water ratios might be different in between the steams. So maybe a little bit less water?

    2. Michael Cain

      October 04, 2023 at 10:00 pm

      Totally confused; why would you steam anything without a lid; how would it cook evenly? Inquiring minds want to know.......

      Reply
      • Lily

        October 05, 2023 at 7:52 am

        I know, SO counterintuitive right? The way it was explained to me is that the couscous is delicate, so covering it will steam it too quickly. I made it this week exactly as the recipe is laid out and it was fluffy and perfect. Trust the process. You do need the steamer tray holes so steam can enter from the bottom. Let me know how it turns out! Oh one other tip is to buy the North African couscous, like Tunisian or Algerian couscous, not the instant couscous. The instant is similar to par boiled rice, won’t turn out the same. All the work is worth it though!!

        Reply
        • Lily

          October 05, 2023 at 7:53 am

          And it reheats in the microwave like a charm

    3. Azzedine Osmani

      March 13, 2022 at 1:31 am

      Best Couscous in the world.are from Algeria and Morrocco.very Simple.Created by The Amazigh.people.A.K.A. Berberes..Or.Kabyle.Tizi-ouzou.Bejaia.Algeria.Also.Marrakesh and Fez .Morrocco.

      Reply
    4. Jacqueline Meldrum

      February 09, 2021 at 3:43 am

      5 stars
      I've never heard of rubbing couscous. I just pour stock over it, leave it for few minutes then fluff it up with a fork. I am intrigued now to see what difference this makes.

      Reply
      • Lily

        February 09, 2021 at 4:58 am

        Twice steaming the couscous is what makes it super fluffy and light. Thank you for the comment!

        Reply
    5. Chichi

      February 09, 2021 at 3:42 am

      5 stars
      Thank you for sharing this easy way of cooking fluffy Couscous. Definitely trying it.

      Reply
      • Lily

        February 09, 2021 at 4:56 am

        Hope you like it!

        Reply
    6. Jamie

      February 09, 2021 at 3:26 am

      5 stars
      This is full of such great tips! I love adding broth in here to get some added flavor!

      Reply
      • Lily

        February 09, 2021 at 4:56 am

        Thank you for the comment!

        Reply
    7. Alexandra

      February 09, 2021 at 1:34 am

      5 stars
      We eat a lot of couscous, but admittedly, mostly instant. I was really pleased to come across your post and learn how to prepare dry couscous in the steamer. I will definitely be using this technique in the future!

      Reply
      • Lily

        February 09, 2021 at 4:56 am

        Thank you! It was definitely a learning curve, but well worth it!

        Reply
    8. Beth

      February 09, 2021 at 1:01 am

      5 stars
      This was so helpful and looks so delicious! So excited to give this a try! Thank you for the tips!

      Reply
      • Lily

        February 09, 2021 at 4:52 am

        Thank you Beth!

        Reply

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    lily at the matbakh

    I'm Lily

    I'm an American Lebanese living in Texas. My kitchen, or matbakh, is a hodgepodge of recipes from the U.S. and Mediterranean region.

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