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1
Set couscous in a bowl and pour 2 quarts water over it.
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2
Swish around and drain water off.
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3
Spread couscous grain in a baking pan and leave them to swell for 10 minutes.
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4
Rub couscous between your wet hands to break up lumps.
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5
Let stand another 10 minutes.
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6
Combine the broth, water cinnamon stick, ginger and cumin in the bottom of a couscousiere.
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7
Secure the top of the couscousiere to the bottom with a dampened piece of cheesecloth, lightly dusted with flour and large enough to go around the rim of the top.
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8
When the liquid comes to a boil, slowly dribble 1/4 of the swollen couscous into steamer, forming them into a mound.
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9
Steam uncovered for 5 minutes, then add the remaining couscous.
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10
Steam over low heat, uncovered, for 20 minutes.
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11
Remove the top of the couscousiere (if the liquid in the bottom seems low, add some more water or broth) and dump the couscous into a large shallow pan and spread it out with a rubber spatula.
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12
Sprinkle 1/2 cup cold water and 1/2 teaspoon salt over the couscous.
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13
Break up lumps by lifting couscous and stirring the grains with a fork.
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14
Lightly oil your hands and rework grains, rubbing them through your fingertips, to keep them separate.
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15
Dry for 10 minutes.
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16
(Can do in advance up to this point and keep until the final steaming with a damp cloth over top).
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17
Return the dried couscous to the top of the couscousiere (resealing it with cheesecloth again) and dribble couscous in as before, in a soft mound.
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18
Steam uncovered for 20 minutes more.
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19
Serve with chick peas stew and garnish with sliced toasted almonds.
