The principle of a couscoussier is to prepare a popular dish with one and the same device. The first set of the lower part to simmer the vegetables and the meat and one takes advantage at the end of cooking of the steam of this first cooking to inflate the semolina of wheat. The cooking steam is loaded with the aromas of meat and vegetables and the semolina flavors delicately. Some tips for using a cloth to avoid falling semolina in the lower part of the couscous. It is also recommended to soak the semolina with a little salt water before passing it through the couscous.
Some people also prefer to reinforce the tightness between the two parts of the device with a little dough or a simple tissue soaked with oil.
A couscoussier can only be used if many guests are waiting at the table because the machine is large enough to prepare large quantities of food.
Beautifully designed, hand made, copper couscous pot and steamer set, known as couscoussiere. Originally from North Africa, couscous was first introduced and remains the most famous region in the production of couscous and couscous.
It's available in many diameter (approximate) :
14 cm - 5.5 inch
18 cm - 7 inch
22 cm - 8.6 inch
26 cm - 10.2 inch
30 cm - 11.8 inch
