couscoussier
Sign in to savethumb A couscoussier () is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous.
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Vinony's link graph records 8 inbound references to couscoussier, and connects out to Arabic, copper and aluminium.
It is catalogued under topics including Boilers, Cooking vessels and Moroccan cuisine.
Vinony links it to 14 Wikipedia language editions.
Wikidata facts
- Subclass of
- food steamer
- Image
- Couscoussier.jpg
- Has use
- couscous
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- Commons category
- Couscous-makers
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
2 sectionsContents
- See also
- References
thumb A couscoussier () is a traditional double-chambered food steamer used in North African and Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria and Morocco) to cook couscous.
This container is composed of: from a lower part, the pot, usually containing water, vegetables, red or white meats. It plays a double role in cooking couscous: boiling the vegetables and meats it contains and providing hot water steam. an upper part, also called a "couscoussière": a kind of sieve, the bottom of which is pierced with holes, allowing steam to pass through for the cooking of the couscous.
Excerpted from Wikipedia’s “couscoussier” article, available under the CC BY-SA 4.0 licence.