- Couscoussier
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A couscoussier is a traditional double-chambered food steamer used in Berber cuisine (particularly Moroccan and Tunisian) to cook Couscous.[1]
It is typically made of two interlocking metal pots. The first, larger pot, holds water used to make steam. The smaller pot, which is placed on top and has a lid, is perforated on the bottom so that it holds the couscous in place while allowing steam to enter. Once the couscous is steam-cooked the lower pot may be used to simmer and serve the prepared dish.[1][2]
References
- ^ a b Fabricant, Florence (December 30, 1992). "In the Land of Its Origin, Couscous Is More Than a Quick Fix". New York Times. http://www.nytimes.com/1992/12/30/garden/in-the-land-of-its-origin-couscous-is-more-than-a-quick-fix.html.
- ^ Franey, Pierre (February 20, 1980). "Kitchen Equipment: Buying a Couscoussier". New York Times. http://select.nytimes.com/gst/abstract.html?res=F00913FC3E5410728DDDA90A94DA405B8084F1D3.
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