- Wash COUSCOUS in a large shallow pan with 3 times as much
Water. Stir briefly with your hands, then strain out excess
water, quickly so the grains are still wet. Spread them in a rimmed
baking sheet or similar appliance and let them swell for 10 minutes.
- Work Couscous with your fingers to break up all lumps which
may have formed and let rest at least another 10 minutes.
- Set up your steamer as described in Note-3. Bring
Stew or Broth to a boil in the bottom pot. Place the steamer
pan on top, seal as necessary and pour in 1/4 of the Couscous.
Steam uncovered for 5 minutes, then gently add the rest of the
Couscous. Lower the heat to moderate and steam for 20 minutes,
- Dump the Couscous into a shallow pan and spread with a wooden
spatula or spoon. Mix 1 t Salt into about 3/4 cup of Water
(for our 2 cups of couscous). Sprinkle this evenly over the couscous.
- As soon as Couscous is cool enough to handle, coat your hands with
Olive Oil and work the grains again to break up any lumps. The
oil on your hands very lightly oils the couscous to help keep the grains
separate. Sprinkle a little more water if it feels too dry. Let rest
for at least another 10 minutes. At this point the couscous can be
covered with a damp cloth and held for several hours.
- Return the Couscous to the steamer pan and steam for an
additional 20 minutes.
IF your stew is done and can't stand
another 20 minutes, steam over water, otherwise steam over the stew.
- Mound onto a serving plate, work a deep depression into the top of
the mound and ladle in some of the stew.