couscoussier

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.