Steaming is the traditional North African way to cook couscous, with the couscous removed from the steamer and fluffed several times. This recipe calls for fluffing with the fingertips only once but still yields feather-light couscous. Line the steamer with dampened cheesecloth if the perforations are too large. Any kind of couscous can be used in this recipe.
Rinse in a sieve with tap water:
1 cup couscous
Let stand for 10 minutes. Rub the damp couscous between your fingertips to break up any clumps. To cook the couscous, use a couscoussière or two-tiered vegetable steamer. Half fill the compartment (bottom) with water; do not let it touch the perforated steamer above. Lightly brush the inside of the steamer (or the cheesecloth liner) with vegetable oil. Bring the water to a boil. Place the moistened couscous in the steamer. After 20 minutes of cooking, remove the couscous to a platter and spread it out with a fork. Let cool slightly. Sprinkle with:
1/4 cup cold water
1/2 teaspoon salt
Lightly oil your fingertips and use them to gently fluff the couscous, loosening any clumps and separating the grains. Return the couscous to the steamer. Cover and cook for 20 minutes more. Remove to a platter, cover with aluminum foil, and let stand for 10 minutes before serving.
