Best Steamed Couscous Recipes

STEAMED COUSCOUS

Steps:

• Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

PARCHMENT-STEAMED GROUPER WITH MARTINI RELISH, CRISPY HERBED COUSCOUS AND SOUR ORANGE SAUCE

Steps:

• For the sour orange sauce: Bring the orange juice to a boil in a small nonreactive saucepan (nonstick is best) over high heat. Cook, whisking occasionally and skimming any foam that rises to the top, until very thick, about 20 minutes. Lower the heat as the orange juice reduces to avoid burning. Whisk in the honey about 15 minutes into cooking, or whenever the foaming subsides.
• Transfer the mixture to a small bowl and let cool slightly. Whisk in the lime juice, olive oil and 1/8 teaspoon each salt and pepper. Taste -- it should be sour but balanced; whisk in a bit more honey if needed. Let sit at room temperature while you make the rest of the dish. (The sauce can be made up to 2 days in advance and stored in the refrigerator. Bring to room temperature before serving.)
• For the martini relish: Combine the olives, peppers, shallots, jalapeno, dill, parsley, olive oil, vinegar and some salt and pepper in a small bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld. (The relish can be made up to 1 day in advance without the dill and parsley; store in the refrigerator. Add the herbs just before serving.)
• For the crispy herbed couscous: Put 1/4 teaspoon salt and 1/2 cup water in a small saucepan and bring to a boil over high heat. Stir in the couscous, remove from the heat, cover and let sit for 5 minutes. Fluff with a fork.
• Heat the oil in a medium nonstick pan until it shimmers. Add the cooked couscous and press into an even layer. Cook without stirring until the couscous becomes lightly golden brown and crispy, about 3 minutes. Flip the couscous with a spatula; it will break up, but that's OK -- you want to get as much of the crispy bottom on top now. Cook, pressing occasionally, to crisp the second side, 2 to 3 minutes. Toss in the pan to break up the crispy bits, then remove from the heat. Toss with the dill and parsley.
• For the parchment-steamed grouper: Remove the fish from the refrigerator 15 minutes before baking. Preheat the oven to 450 degrees F. Cut four large parchment paper circles or hearts. Place each piece of fish slightly off-center on a piece of parchment. Sprinkle with salt and pepper, scatter with parsley leaves and torn dill, and drizzle with olive oil and white wine.
• Fold the parchment over the fish and crimp the edges tightly in 1/4-inch folds to create a half-moon shape. Make sure you press as you crimp and fold to seal the packets well; otherwise, the steam will escape. Arrange the packets on a baking pan and bake for exactly 7 minutes.
• Using oven mitts, place each packet on a dinner plate. Let sit for 1 minute, then carefully open the parchment. Drizzle with sour orange sauce and top with martini relish, followed by a touch more of the sauce. Sprinkle couscous around and on top of the fish. Serve immediately.

FISH STEAMED WITH COUSCOUS

Steps:

• Put the couscous in a bowl and cover with tepid water. It will soften and double in size.
• Heat a medium-sized saucepan on a low heat, and saute the onion, garlic and chopped chiles in oil. Pound in the mortar the salt, fennel and cumin seeds, coriander seeds and cinnamon. Add to the onion with the butter, then once melted add the finely sliced coriander stalks and the couscous. Break it up with your spoon.
• Turn the heat down to a very low heat, and add the fish, skin side up. Drizzle with olive oil, a bit of salt and pepper and throw in the lemon, cut in halves. Cover with some wet greaseproof paper, and cook for 15 minutes.
• To serve, sprinkle with the coriander leaves and sliced chile; squeeze the lemon halves, dollop on some creme fraiche and drizzle with olive oil.

CLASSIC STEAMED COUSCOUS

Steps:

• In a medium saucepan, combine 2 cups chicken stock, olive oil, saffron, and salt. Bring to a simmer over medium heat for 5 minutes, stirring to dissolve salt. Remove from heat and let stand at room temperature for 30 minutes to infuse saffron flavor.
• Fill the bottom of a couscoussier half-full with water. Add carrots, onions, celery, and parsley; bring to a simmer.
• Place the couscous in a very large glass bowl; pour the infused stock over couscous, straining to remove saffron, if desired. Let couscous absorb the liquid, stirring occasionally, about 15 minutes.
• Scoop up some of the couscous and rub it with your fingers to separate any lumps, letting it fall back into the bowl. Repeat process until no lumps remain.
• Meanwhile, increase heat under couscoussier to bring water to a gentle boil; add more water if needed to maintain level.
• Transfer couscous to a steamer basket set over a plate to catch any grains (returning them to the basket if they do). Run fingers lightly over top to make sure couscous is evenly distributed; set steamer basket over gently boiling water in couscoussier. If necessary, carefully wrap a large piece of plastic wrap around the rim of bottom pot to keep steam from escaping. Once couscous begins to steam, steam for 30 minutes.
• Carefully remove plastic wrap, if using, and then steamer basket, pulling toward you so you do not get burned by escaping steam. Spread couscous on a terra-cotta tray or in a bowl and let stand until cool enough to handle.
• Meanwhile, add enough water to bottom of the couscoussier to bring its level back to the halfway point. Return to a boil. Clean and dry the steamer basket, discarding any couscous that stuck to it.
• Repeat process in step 4 to separate couscous. When couscous returns to room temperature, transfer couscous to cleaned steamer basket; add plastic wrap, if needed, and steam until tender and appears sweaty, 15 to 30 minutes. Spread couscous out on tray or in bowl and let cool.
• Place remaining 1/2 cup chicken stock in a clean spray bottle or small bowl. Return couscous to steamer basket; set over couscoussier; bring to a gentle boil. Immediately begin to add remaining stock, spraying couscous 15 to 20 times or drizzling with about 2 tablespoons over grains. Continue adding stock and stirring occasionally for about 15 minutes. Transfer couscous to tray or bowl. It should have doubled in size to about 6 cups.

STEAMED COUSCOUS

Steps:

• Place couscous in a fine strainer and rinse under cold running water. Dump couscous onto a sheet pan, sprinkle with salt, and let stand until grains swell, about 10 minutes. Break up lumps with your fingers.
• Partially fill a large steamer pot or stockpot with 1-inch water. Bring water to simmer. Place damp tea towel in steamer or colander and add couscous. Fold towel over couscous. Steam, covered, over simmering water for 15 minutes.
• Pour couscous onto large, rimmed baking sheet and sprinkle with 1/2 cup cold water. Toss with slotted spatula until cool and the water is absorbed. Spritz hands with olive oil and spread out couscous, breaking up any lumps as you go. Set aside for 5 minutes.
• Refill pot with enough water to make 1-inch again. Return couscous to colander or steamer and steam, covered, for 10 minutes.

STEAMED FLOUNDER WITH VEGETABLE COUSCOUS

Steps:

• In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tablespoon oil, and 1 1/4 cups water. Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
• Dividing evenly, spread 1 tablespoon mustard over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes, to finish cooking.
• Meanwhile, make vinaigrette: In a small bowl, whisk remaining teaspoon mustard with vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Serve.

SPICED COUSCOUS WITH GRILLED HALLOUMI AND STEAMED VEGGIES

Steps:

• Start by heating your oven to about 350°F Brush the tomatoes with the olive oil, season with salt and pepper and place on a baking tray.
• Bake for 10-15 minutes until soft.
• A few minutes after the tomatoes go in, place the broccoli and beans in a steamer and steam for about 6 minutes, or until just tender.
• At the same time as you start the broccoli cooking, mix the couscous and spices in a large bowl, pour over the hot stock, cover and leave for 5 minutes.
• Finally, heat up a frying pan or griddle and cook the halloumi for about 2 minutes on both sides until brown.
• Mix the broccoli and beans into the couscous along with the lemon juice.
• Pile onto places and place the tomatoes around the edge of the plate.
• Top with the halloumi, season and serve.

STEAMED COUSCOUS, THE AUTHENTIC WAY

Steps:

• Set couscous in a bowl and pour 2 quarts water over it. Swish around and drain water off. Spread couscous grain in a baking pan and leave them to swell for 10 minutes. Rub couscous between your wet hands to break up lumps. Let stand another 10 minutes.
• Combine the broth, water cinnamon stick, ginger and cumin in the bottom of a couscousiere. Secure the top of the couscousiere to the bottom with a dampened piece of cheesecloth, lightly dusted with flour and large enough to go around the rim of the top. When the liquid comes to a boil, slowly dribble 1/4 of the swollen couscous into steamer, forming them into a mound. Steam uncovered for 5 minutes, then add the remaining couscous. Steam over low heat, uncovered, for 20 minutes.
• Remove the top of the couscousiere (if the liquid in the bottom seems low, add some more water or broth) and dump the couscous into a large shallow pan and spread it out with a rubber spatula. Sprinkle 1/2 cup cold water and 1/2 teaspoon salt over the couscous. Break up lumps by lifting couscous and stirring the grains with a fork. Lightly oil your hands and rework grains, rubbing them through your fingertips, to keep them separate. Dry for 10 minutes. (Can do in advance up to this point and keep until the final steaming with a damp cloth over top).
• Return the dried couscous to the top of the couscousiere (resealing it with cheesecloth again) and dribble couscous in as before, in a soft mound. Steam uncovered for 20 minutes more. Serve with chick peas stew and garnish with sliced toasted almonds.

STEAMED COUSCOUS

Steps:

• On a large rimmed baking sheet, combine the couscous with the water and stir with your hands to combine. Let sit for 10 minutes. Break up the clumps of couscous and combine with a tablespoon of olive oil. On the stove boil salted water or broth in a pasta pot with a drainer insert. Transfer the couscous into the strainer, making sure it does not make contact with the water. Steam it, with no lid, for 15 minutes, then transfer it back to the sheet pan and let it cool. Break up any clumps with your fingers and add another 1/4 cup of water, then return it to the pot and steam for another 20 minutes. Remove it from the pot and fluff it up with your fingers, add a tablespoon of butter and serve.

RECONSTITUTED STEAMED COUSCOUS

Steps:

• Place the couscous in a bowl. Add 1/2 teaspoon salt (preferably kosher salt) per cup of couscous and mix together. Combine 1/2 to 1 cup of broth from the stew you plan to serve with the couscous with enough warm water to cover the couscous by about 1/2 inch. Let sit for 20 minutes, until the liquid is absorbed. Stir every five minutes with a wooden spoon, or rub the couscous between your moistened thumbs and fingers so that it doesn't lump. The couscous will now be fairly soft; fluff it with a fork or with your hands. Add a tablespoon or two of olive oil, rubbing the couscous between your fingers to distribute the oil throughout. Have the stew at a simmer. Line a colander, sieve or the top part of a couscoussier (a special pot for couscous) with a single layer of cheesecloth, and place the couscous in it. Set it over the stew, making sure that the bottom of the colander does not touch the liquid (remove some of the liquid if it does). Wrap a towel between the edge of the colander and the pot if there is a space, so that steam doesn't escape. Steam 20 to 30 minutes. The couscous should be fluffy, the grains dry and separate, not al dente and not mushy.

SPICED AND STEAMED COUSCOUS WITH BROWN BUTTER

Steps:

• Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, 2 star anise pods, 2 tsp. salt, 1/2 tsp. coriander seeds, and 1/2 tsp. cumin seeds to a simmer in a small saucepan over medium heat, stirring occasionally, until salt is dissolved, about 4 minutes. Let cool. Strain stock over couscous; discard solids. Let sit, stirring occasionally, until liquid is absorbed and grains begin to swell, 10-15 minutes. Rake and rub couscous with your hands until no clumps remain.
• Pour water into a large pot to come 1" up sides. Add garlic, remaining 2 star anise pods, remaining 1/2 tsp. coriander seeds, and remaining 1/2 tsp. cumin seeds and bring to a gentle simmer. Transfer couscous to a steamer basket or a colander and set inside pot, making sure couscous is not touching water. The sides of the steamer basket should be in direct contact with the pot; this forces the steam up through the couscous instead of around the sides. (If there's a gap between the steamer and the pot, fill it in with crumpled foil.) Steam, uncovered, gently tossing occasionally, until steam escapes through couscous, 15-20 minutes.
• Spread out couscous on a clean baking sheet, discarding any grains that may have stuck to steamer basket. Drizzle 1/4 cup cold water over couscous to moisten. Let cool slightly, then rub couscous to break up any clumps.
• Pour fresh water into pot to come 1" up sides and steam couscous again, tossing occasionally, until tender and nearly tripled in size, 15-20 minutes.
• Meanwhile, melt butter in a small saucepan over medium, stirring often, and cook until it foams, then browns, 5-8 minutes.
• Transfer couscous back to rimmed baking sheet and toss with a slotted spoon to remove any remaining clumps. Drizzle with brown butter and toss to coat. Taste couscous and season with more salt if needed.
• Do Ahead
• Couscous can be steamed once 4 hours ahead. Store on baking sheet at room temperature. Steam the second time just before serving.

STEAMED FLOUNDER WITH VEGETABLE COUSCOUS

Steps:

• 1. In a 2 quart, shallow microwave-safe dish, combine couscous, bell pepper, zucchini, green onion, oregano, 1 TBL oil and 1/2 C water (I used chicken broth). Season with salt and pepper. Cover, and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
• 2. Dividing evenly, spread 1TBL Dijon over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. (If the fish is not opaque at this point, as mine wasn't, just put it back in the microwave for 2 more minutes and let rest again. Don't overcook to the point of rubbery fish! You want it to be cooked, but moist and tender).
• 3. Meanwhile, make a vinaigrette: In a small bowl, whisk remaining teaspoon Dijon, with vinegar and remaining 2 TBL of oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with ground pepper. Sprinkle with some freshly chopped parsley. enjoy!

STEAMED FLOUNDER WITH VEGETABLE COUSCOUS

Steps:

• In a 2-quart shallow microwave-safe dish, combine couscous, bell pepper, zucchini, oregano, 1 tablespoon oil, and the water. Season with salt and pepper. Cover and microwave on high until vegetables are crisp-tender, about 3 minutes. Stir mixture.
• Dividing evenly, spread 1 tablespoon mustard over one side of fish; season with salt and pepper. Roll up each fillet, and place on top of couscous. Cover and microwave on high until fish is almost opaque throughout, about 4 minutes. Let stand, covered, 5 minutes, to finish cooking.
• Meanwhile, in a small bowl, whisk remaining 1 teaspoon mustard with the vinegar and remaining 2 tablespoons oil. Season with salt and pepper. Drizzle fish and couscous with vinaigrette, and season with pepper. Serve immediately.
• (Per Serving)
• Calories: 455
• Fat: 13g (2.1g Saturated Fat)
• Protein: 43.8g
• Carbohydrates: 38.3g
• Fiber: 3.4g

STEAMED COUSCOUS WITH TOASTED PUMPKIN SEEDS

Steps:

• Soak couscous in water to cover 10 minutes, then drain. Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes. Transfer couscous to a bowl and fluff with a fork. Pour 1 cup water over couscous and season with salt. Let stand, uncovered, 10 minutes.
• While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes. Season with salt.
• Return couscous to steamer and steam, tightly covered, 20 minutes more. Transfer couscous to bowl and toss with pumpkin and fennel seeds.

TIAKRI (STEAMED MILLET COUSCOUS)

Steps:

• Place the millet flour in a medium-sized bowl and dampen it slightly with the water. Form small lentil-sized balls from the dampened flour by rubbing them around in your hands. Think kindergarten and making beads. (You may need more or less water depending on the texture of your millet flour, so add the water gradually.) When the balls are made, place them in the top part of a couscoussière or a steamer and steam until they are cooked through, about 20 minutes. When ready, remove and allow the tiakri to cool to room temperature. While the milled balls are cooling, add the sugars to the buttermilk and stir well to make sure that it is well mixed. When the milled balls have cooled, place them in a serving bowl, pour the sweetened buttermilk over them, and serve.