Couscous, made of semolina wheat rolled into tiny granules, is the traditional dish of Morocco and northern Africa. It is cooked to a light and fluffy texture by steaming it several times, perfumed by the aromatic spices in the steamer. It is usually paired with meat or vegetable stews—try it with Moroccan-Style Braised Vegetables—and with spicy harissa sauce (page 112). There are instant varieties available, but cooking it the traditional way results in the best texture and flavor.

　　

Ingredients

4 to 6 servings

　　1 1/2 cups couscous

　　Salt

　　1 tablespoon cumin seeds

　　1 tablespoon coriander seeds

　　1 teaspoon ground turmeric

　　2 garlic cloves, peeled and chopped

　　One 1 1/2-inch piece of fresh ginger, peeled and coarsely chopped

　　A few sprigs of cilantro

　　2 lemon leaves (optional)

　　2 tablespoons butter, melted

　　

Step 1

Put the couscous in a colander and rinse thoroughly with cool water. Drain well and spread out in a large shallow pan. Season lightly with salt. Let the couscous swell for 15 minutes, then rub your fingers through the couscous to break up any lumps.

　　

Step 2

Set up a steamer: Bring 8 cups of water to a boil in the bottom of the steamer. Add the cumin, coriander, turmeric, garlic, ginger, cilantro, and lemon leaves (a fragrant addition if you have access to a lemon tree). Reduce the heat to maintain a brisk boil. Transfer the couscous to the steamer basket (if the holes in the steamer basket are large, line the basket with damp cheesecloth), cover tightly, and steam for 20 minutes.

　　

Step 3

Transfer the couscous back to the shallow pan and moisten with 1/2 cup of water. Using a spoon or your hands, fluff the grains and break up any lumps. Let the couscous rest for 15 minutes at room temperature, then return it to the steamer, and steam for another 20 minutes. Drizzle with the melted butter, and fluff the grains once more. Taste for salt, and serve.

　　

Step 4

The couscous can sit for some time before the final steaming. Cover it with a damp clean dish towel to keep it moist, and break up any lumps before returning it to the steamer.

　　In the Green Kitchen by Alice Waters. Copyright © 2010. Published by Clarkson Potter. All Rights Reserved.Named the most influential figure in the past 30 years of the American kitchen by Gourmet magazine, ALICE WATERS is the owner of Chez Panisse restaurant and the author of nine cookbooks.