How To Make Steamer Couscous

Couscous is made from crushed durum wheat semolina. It's common in North Africa cuisine, and it's the perfect side dish for stew or chili.

This couscous is twice steamed and super fluffy. Use the same steamer to prepare Algerian lamb stew or harissa lamb chili below.

Add olive oil and salt to the dry couscous.

Add water. Allow couscous to sit for 10 minutes to absorb the water.

The couscous will expand like this.

Roll between your hands

Add the couscous to the top steamer tray. Add water (or prepare a stew) below the couscous.

Once steam comes off the top of the couscous, set a 5 minute timer. Remove the couscous, add water, and olive oil. Rub between your hands.

Steam the couscous a second time for 5 minutes. Pour couscous into a bowl. Rub in between hands once cooled. Add salt and olive oil to taste.