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Start by emptying 1 kg of dry couscous (do not use instant couscous) into a very large shallow bowl. Adjust the amount of oil and water in each step if using a different quantity of couscous.
Add about 1/4 cup of vegetable oil. Toss, rub and stir the couscous with your hands to distribute the oil. The oil helps prevent clumping, allowing each grain of couscous to remain separate as it steams.
Now, add one cup of water to the couscous, and toss the couscous and rub it between your hands until the water is evenly distributed. You can see the couscous is already plumping up, but it needs to steam in order to become tender.
Lightly oil the interior of the steamer. Transfer the couscous to the steamer, taking care not to compress or pack the couscous. Place the steamer on top of the base of the couscoussier. Presumably you'll be stewing some meat and vegetables in the bottom, but you could also steam the couscous over salted water.
If any steam escapes from the joint where the steamer and base meet, you'll want to seal the joint. You can do this in one of several ways:
•wrap and tie a long piece of damp cloth over the joint, or
•tightly wrap a long piece of kitchen plastic film around the joint, or
•wrap and drape a long piece of kitchen plastic film onto the rim of the couscoussier, and then place the basket on top (this is my preferred method)
Once you see steam rise from the couscous, allow the couscous to steam for a full 15 minutes.
Once the couscous has completed its first steaming, empty it from the steamer into your large bowl. Use a spoon to break it apart, and allow it to cool a few minutes.
Next, add two cups of water and a tablespoon of salt. Toss the couscous and rub it between your palms to break up any balls or clumps.
Put the couscous back into the steamer – again, don't pack the couscous – and steam a second time for another 15 minutes, timing from when you see the steam rise from the top of the couscous. Remember to seal the joint if you notice steam escaping from the sides.
Once the couscous has completed its second steaming, empty it into your large bowl again. Break it apart, and allow to cool slightly.
Separately add 3 cups of water, tossing and mixing the couscous with your hands after each addition. The couscous is now quite light and fluffy, and should be al dente when you try it.
Transfer the couscous to the steamer – remember not to compress the couscous, just pile it in lightly – and steam for the final time for another 15 minutes, timing from when you see the steam. Again, seal the joint of the couscoussier if necessary.
Due to the volume of couscous, it will take a bit longer to see the steam emerge. Because of this, some Moroccan cooks don't add all the couscous for the final steaming in a single quantity. They might place one-third or one-half of the couscous in the steamer, and add more when they see the steam rising.
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