Indulge yourself with a cool couscoussi�re

by Dennis Craven, Posted Sep 3rd 2006 @ 3:33PM

Actually, it shouldn't be thought of as an indulgence. The couscoussiere is basically a double boiler used to make couscous and a variety of "stews" that are ladled onto the grain (technically a pasta). Originating in North Africa, couscous was made from Semolina by the Berber peoples. Couscous itself is now prepared and served variously all over the world, similar to rice. Immigrants to Israel from North Africa brought their own recipes, making couscous more of a main dish than a bed for meat stews, and this isn't a strictly Moroccan affair, as many believe. Most of North Africa can lay claim to their own couscous staple-dish.

Couscous can be made in any steamer or even simply soaked and then boiled. However, it is the couscoussiere that distinguishes the pedestrian from the "proper" couscous dish. Now, a couscoussiere isn't cheap. I don't like counter clutter and wasted shelf space, and I admit I don't own a couscoussiere, but I've used them to great success and pleasure. You can check out couscous recipes for yourself and see if you want to take it to the next level. If you've got the taste and the cash, go for it. A high-end couscoussiere presented at table is a splendid sight and your guests will be salivating before you take the lid off.

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Filed Under: Food Gadgets, Ingredients, Methods
Tags: berber, cous, couscous, couscousiere, durum, Gadgets, grain, grains, middle east, northern africa, pasta, semolina, steaming