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.
•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.
Recipe information
Total Time
50 min
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Return couscous to steamer and steam, tightly covered, 20 minutes more. Transfer couscous to bowl and toss with pumpkin and fennel seeds.
