Moroccan Couscous

Steps

1. Make an infusion using the chicken stock or water, a few threads of saffron, and a little olive oil.
2. Pour the warm liquid directly over the couscous grain in a bowl and stir it up a little bit.
3. Leave the mixture to sit and absorb all the liquid until the couscous is clumpy but easy to loosen.
4. Loosen the couscous by gently separating the grains with your fingers.
5. Place the loosened couscous into the basket of a couscoussier (steamer).
6. In the bottom part of the couscoussier, place aromatics such as carrots, parsley, onions, and celery to infuse flavor.
7. Ensure the top layer of couscous is flat.
8. Steam the couscous for about 30 minutes without covering it.
9. After 30 minutes, fluff up the couscous again to separate all the grains.
10. Once cooled slightly, return the couscous to the steamer and spray it with the saffron infusion every now and then.
11. Continue steaming for another 15 minutes.