Steamed Couscous with Toasted Pumpkin Seeds

Preparation Soak couscous in water to cover 10 minutes, then drain. Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes. Transfer couscous to a bowl and fluff with a fork. Pour 1 cup water over couscous and season with salt. Let stand, uncovered, 10 minutes. While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes. Season with salt. Return couscous to steamer and steam, tightly covered, 20 minutes more. Transfer couscous to bowl and toss with pumpkin and fennel seeds. Cooks' notes:•If you're using the sieve steaming method or if your steamer doesn't have a tight seal, cover pot with a kitchen towel, then with the lid. •After first steaming and addition of water to bowl, couscous may stand, covered and chilled, up to 1 day.

Preparation Soak couscous in water to cover 10 minutes, then drain. Steam couscous in a steamer (lined with cheesecloth if holes are large) set over 1 inch simmering water, tightly covered, 20 minutes. Transfer couscous to a bowl and fluff with a fork. Pour 1 cup water over couscous and season with salt. Let stand, uncovered, 10 minutes. While couscous stands, toast pumpkin and fennel seeds in oil in a skillet over moderate heat, stirring constantly, until pumpkin seeds are puffed and beginning to pop, 4 to 5 minutes. Season with salt. Return couscous to steamer and steam, tightly covered, 20 minutes more. Transfer couscous to bowl and toss with pumpkin and fennel seeds. Cooks' notes:•If you're using the sieve steaming method or if your steamer doesn't have a tight seal, cover pot with a kitchen towel, then with the lid. •After first steaming and addition of water to bowl, couscous may stand, covered and chilled, up to 1 day.