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A type of cookware most notably known for cooking couscous, hence the name Couscoussiére. This utensil consists of two connected pots that are used in the same manner as a double boiler. A grain such as couscous is steam cooked in the upper pot, while other ingredients such as vegetables and meat are cooked in the lower pot. The upper pot, which fits tightly into the top of the lower pot, has holes to allow the steam to rise into the pot. Placing a colander inside a large metal pot with boiling water is also another method similar to a Couscoussiére that is used to cook ingredients in boiling water while allowing the steam to rise and cook the ingredients in the colander.