Hand-Hammered Copper Couscoussier
- Only at Williams Sonoma
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Faithful to its North African origins, this handmade copper couscoussier is actually two pots in one: a perforated top pot for steaming couscous or vegetables, and a bottom container for stewing beef, lamb, chicken or vegetables.
- Made of copper for superior heat conductivity and precise temperature control.
- Each piece is hand made and hand hammered in the North African tradition, making it unique.
- Tin interior is nonreactive and easy to clean.
- Top pot has perforated bottom for steaming vegetables or cooking couscous.
- Bottom pot can be used to stew meat or vegetables while steaming couscous on top.
- A Williams Sonoma exclusive.
- Dimensions & More Info
- 4 1/4 qt. cap.
- 8 1/4" x 12 1/2" high with lid.
- 4 lb. 10 oz.
- Made in Tunisia.
- Use & Care
- Ideal for gas and electric cooktops.
- To protect the tin lining from damage, do not heat the pot empty or at temperatures above 450°F.
- Use wood, plastic or heat-resistant nylon tools to avoid scratching the tin lining.
- Allow pan to cool before washing.
- Hand-wash; dry immediately with a soft cloth.
- Avoid using steel wool, steel scouring pads or harsh detergents.
- Copper will develop a rich patina over time. This will not affect the pan's cooking performance. To keep the exterior looking new, use a copper polish or a combination of lemon and salt.
- The tin lining protects foods from reacting with copper but will become discolored with use. Depending on the frequency of use and types of food cooked, the tin lining may eventually have to be replaced. To prolong the liner's usefulness, avoid cooking acidic ingredients in your tin-lined cookware.
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Next Day Delivery
For an additional charge of $26 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.
Orders received by 9:00 p.m. ET Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.
At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.
If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners and knife storage), please contact us at 888.922.4108 to initiate the return.
We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.
Made to Order and Final Sale Furniture items are non-returnable and cannot be cancelled once the order is placed.
For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.
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Rated 5 out of 5 by Nantucket from Beautiful Piece of Cookware I have a lot of copper pots and wanted this to add to my collection. Love cooking in it. Yes, copper is high maintenance but worth the effort.Date published: 2015-04-20Rated 5 out of 5 by Anonymous from Beautiful! I purchased this item for my daughter-in-law from Morocco. She had mentioned looking for a couscous steamer on a recent shopping trip. When I figured out it was a couscoussier she wanted, I was not super happy with the stainless steel ones I found; they were too big, and looked...utilitarian. THIS couscoussier is a work of art, and just the right size for the two of them. I unpacked it right away to show it off to my husband. I can't wait to see Hakima's face when she opens her gift!Date published: 2013-08-07Rated 5 out of 5 by SoCalChic from BEAUTIFUL and Practical My husband bought me this piece for our 7th Wedding Anniversary (copper or wool for that year). Total surprise! It is a gorgeous piece. I just made my first Moroccan couscous dish and it turned out amazing. So far no patina, but I keep it on my stovetop and it shines brightly. I love looking at it everyday.Date published: 2012-08-14Rated 5 out of 5 by Reese27 from Multiple uses I bought this couscoussier for the ability to authentically cook couscous. I have found that many other things work well too! I use this for everything I can. Not to mention that it is stunning to look at!Date published: 2012-03-24
Hi; Is this Couscoussier 100% copper? (inside and outside of it). ThanksHi Taster_Original, The interior is lined with tin to protect foods from reacting with the copper.Date published: 2019-09-22
What kind of couscous do you use in this pot? All I can find is the pre-cooked. Can you steam it in this pot or is there another kind to use?Hi Barbaralee, You use dry couscous in a couscoussier. There are three main types of couscous: Moroccan, Israeli, and Lebanese. Moroccan couscous tends to be the tiniest grain and cooks the quickest. Most of us are familiar with this type of couscous and it is the most readily available. To cook instant couscous, follow these instructions: Bring the Water to a Boil - Pour the water and butter (if using) into a small saucepan and bring it to a boil over high heat. Stir in the Couscous - Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous. Wait 10 Minutes - Cover the pan and let it sit for 10 minutes. If the couscous hasn't absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Fluff with a Fork - Gently break apart and fluff the cooked couscous with a fork before serving. If the rest of dinner isn't quite done, re-cover the pan after fluffing to keep the couscous warm.Date published: 2019-07-28
Can I use this to steam vegetables?