Buttered Couscous - couscous

Method

• Put the couscous in a colander and rinse thoroughly with cool water.
• Drain well and spread out in a large shallow pan.
• Season lightly with salt.
• Let the couscous swell for 15 minutes, then rub your fingers through the couscous to break up any lumps.
• Set up a steamer: Bring 8 cups of water to a boil in the bottom of the steamer.
• Add the cumin, coriander, turmeric, garlic, ginger, cilantro, and lemon leaves (a fragrant addition if you have access to a lemon tree).
• Reduce the heat to maintain a brisk boil.
• Transfer the couscous to the steamer basket (if the holes in the steamer basket are large, line the basket with damp cheesecloth), cover tightly, and steam for 20 minutes.
• Transfer the couscous back to the shallow pan and moisten with 1/2 cup of water.
• Using a spoon or your hands, fluff the grains and break up any lumps.
• Let the couscous rest for 15 minutes at room temperature, then return it to the steamer, and steam for another 20 minutes.
• Drizzle with the melted butter, and fluff the grains once more.
• Taste for salt, and serve.
• The couscous can sit for some time before the final steaming.
• Cover it with a damp clean dish towel to keep it moist, and break up any lumps before returning it to the steamer.