While Martha Stewart claims the majority of the couscoussiers you’ll find on the market are made from stainless steel, they’re also commonly made out of copper and the traditional terra-cotta. Generally, the stainless steel couscoussiers are the most affordable, with the copper kinds being more expensive (per The Spruce Eats). Each of these will come with the same three parts, to be used the same way. However, none of them are designed to cook the instant couscous and you’ll want to use traditional couscous instead.
Traditional couscous — whether it’s the Moroccan, Lebanese, or Israeli variety (via Bob’s Red Mill) — is best prepared using a couscoussier because it steams each individual grain until they’re plump and soft, without becoming soggy or sticky, according to Taste of Maroc. But it is important to take note of which kind of couscous you are using because they will require different amounts of liquid and steaming time. Once you’ve determined how much water you should be using for your couscous, there are a few other tips to take into account.
First, be sure to seal the space between the steamer and the stockpot, per The Spruce Eats. This will ensure all of the steam goes up towards the couscous. You should also make sure that the stockpot isn’t too full, so that the steamer is not touching any of the liquid. Finally, you should cook the couscous uncovered to prevent it from becoming heavy and wet.
