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1
Put the couscous in a colander and rinse thoroughly with cool water.
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2
Drain well and spread out in a large shallow pan.
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3
Season lightly with salt.
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4
Let the couscous swell for 15 minutes, then rub your fingers through the couscous to break up any lumps.
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5
Set up a steamer: Bring 8 cups of water to a boil in the bottom of the steamer.
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6
Add the cumin, coriander, turmeric, garlic, ginger, cilantro, and lemon leaves (a fragrant addition if you have access to a lemon tree).
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7
Reduce the heat to maintain a brisk boil.
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8
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.
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9
Transfer the couscous back to the shallow pan and moisten with 1/2 cup of water.
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10
Using a spoon or your hands, fluff the grains and break up any lumps.
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11
Let the couscous rest for 15 minutes at room temperature, then return it to the steamer, and steam for another 20 minutes.
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12
Drizzle with the melted butter, and fluff the grains once more.
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13
Taste for salt, and serve.
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14
The couscous can sit for some time before the final steaming.
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15
Cover it with a damp clean dish towel to keep it moist, and break up any lumps before returning it to the steamer.
