It is typically made of two interlocking pots, made of either the traditional ceramic, or metal (steel, aluminium or copper). The first, which is the larger one, holds water or soup used to produce steam. The second, the smaller pot, which is designed to be placed on top of the first, has a lid, and perforated floor, so that it holds the couscous in place while allowing the steam enter and seep through the grains. Once the couscous is steam-cooked, the lower pot may be used to simmer and complete its cooking, in order to serve the prepared dish.
- Fabricant, Florence (December 30, 1992). "In the Land of Its Origin, Couscous Is More Than a Quick Fix". New York Times.
- Franey, Pierre (February 20, 1980). "Kitchen Equipment: Buying a Couscoussier". New York Times.