Step by step

Rest the couscous pot on this ‘seal’ made by the damp cloth, and place the soaked couscous inside. Leave to steam in this way

The cooking of couscous must be carried out very carefully, steaming more than twice to prevent it from becoming too compacted and, on the contrary, remaining soft to the touch.
Couscous is a specialty widespread in North Africa, but also in traditional Sicilian cuisine. In many Arab countries couscous is known as "ta am" which means "food."