Preparing Couscous

The staple grain of North Africa and becoming better known elsewhere, couscous is a form of semolina made from durum wheat and rolled into little pellets. Traditionally, it is cooked in a couscoussière, which looks like a steamer, and is put over a pot of a simmering spicy meat or vegetable stew. If you don’t have a couscoussière, use an ordinary steamer