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1. Bring the water to a boil in a 4-quart pot. Add the couscous and salt. Remove from the heat and let sit 5 minutes, covered.
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2. Add the melted butter or Ghee, then place the buttered grain in a large bowl and roll it in your hands to separate the kernels.
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3. Steam the couscous in the top of a couscousier for 20 minutes, then put it in the bowl again and break it up. Return it to steamer for 15 minutes longer.
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NOTE:
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If you wish to purchase a special pot for making this dish, you will find a couscousier in any Middle Eastern market or in fancy gourmet shops. It consists of a cooking pot with a steaming section that fits on the top, then a lid. You can also find a stainless-steel vegetable steaming pot that will do a good job on couscous, and it will be less expensive than the French aluminum or copper versions.
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