@stquinto I would imagine you own or a least have heard of a Couscoussier, I actually don't own one but use a steamer with good results, others prefer to use the simple absorption method as directed on the packet. I eat it a lot & enjoy it any many different ways, it is so versatile.
A couscoussier is a traditional double-chambered food steamer used in Berber cuisine (particularly, the cuisines of Libya, Tunisia, Algeria & Morocco to cook couscous. It is typically made of two interlocking pots, made of either the traditional ceramic or metal steel, aluminium, or copper. The first, which is the larger one, holds water or soup used to produce steam. The second, the smaller pot, is designed to be placed on top of the first and has a lid and a perforated floor, so that it holds the couscous in place while allowing the steam to enter and seep through the grains. Once the couscous is steam-cooked, the lower pot may be used to simmer and complete its cooking, in order to serve the prepared dish.