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Is a couscoussier necessary for making couscous?

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I’m interested in cooking authentic couscous but don’t have a couscoussier. Is it possible to make couscous without one, or is it essential?

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A couscoussier is traditional, but you can use a fine-mesh strainer over a pot of boiling water instead. Just make sure to fluff the couscous in between steaming.

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You can also use a bamboo steamer if you have one. It’s not traditional, but it works for steaming the couscous, especially if you line it with cheesecloth.

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Another method is to cover a metal colander with aluminum foil to trap steam. Place it over a pot, and it will act as a makeshift couscoussier.

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If you’re pressed for time, you can use instant couscous, but it won’t have the same fluffy texture. Still, it’s a decent option when you don’t have the right equipment.

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