Fluffy Steamer Couscous

5 from 16 votes

Fluffy Steamer Couscous

This is how to cook fluffy couscous using a steamer. This recipe uses dry couscous which is different from instant couscous.

Servings:

Ingredients

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

US Customary - Metric

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

Nutrition