Steaming couscous may be a bit more time-consuming than the usual boiling method, but we feel the results are well worth it. Steaming makes the grains fluffier and much more tender. You'll need a bowl-shaped steamer, such as a basket steamer, or you could set a metal sieve into the saucepan.
Cooks' notes:
•If you're using the sieve steaming method or if your steamer doesn't have a tight seal, cover pot with a kitchen towel, then with the lid.
•After first steaming and addition of water to bowl, couscous may stand, covered and chilled, up to 1 day.
