Couscoussier

A two-tiered metal pot: a lower, bulbous pot for simmering a stew or broth, and an upper, perforated steamer basket that sits on top, allowing couscous to steam gently over the aromatic liquid below.

Material & Construction

Traditionally tinned copper or aluminum; modern versions are commonly stainless steel or aluminum.

Traditional Uses

Steaming couscous in the traditional multi-pass method (steamed, raked and fluffed, then steamed again) while a stew simultaneously simmers in the base below, allowing both components to finish together.

Modern Availability / Equivalents

Widely available in North African and Middle Eastern grocery/kitchenware suppliers internationally; a fine-mesh steamer basket set over a standard stockpot is a workable substitute, though it won't replicate the couscoussier's specific proportions as precisely.

Care & Maintenance

Wash and dry thoroughly after use; check that the perforated basket's holes remain clear of built-up starch between uses.