Proper couscous is prepared by steaming, not boiling. And it is done in a colander without a lid, set on a pan of boiling water, or, to be really elegant, a couscousier.

We started making these at the request of cookbook author Paula Wolfert. She needed a stoneware colander deep enough to steam couscous in.  Our Couscous Steamer is about 10" in diameter and over 4" deep and has handles to make it easier to move from pot to bowl for the various steps in steaming couscous. ( We also make a lidded colander, from which you can also use the bottom to steam couscous but it does not have handles.)

A quick instructional page and slides on steaming couscous can be found on Chef Farid Zadi's web page. There is also a longer discussion of couscous here. To read about Paula's tried and true couscous go to her website.  To get her clasic book  "Couscous and Other Good Food From Morocco " check here. 

Paula added another great dish using the couscous steamer and colander, Corn Polenta Couscous. It uses the same technique but coarse ground corn polenta instead of couscous.

 Chef Mourad on The Martha Stewart Show! used one of these colanders as part of his demonstration. There are some great tips about adding flavor to couscous in this segment by Chef Mourad.