Couscousier:
The couscousier is a two-piece steamer with a lid. A stew of meats or vegetables is simmered in the bottom part of the pan. The upper pan has small holes and as the steam rises from the lower pan it cooks the couscous which is placed inside the upper pan. [Gourmet Sleuth]
Noted in Sephardic Cooking, Copeland Marks, p. XV:
In my collection I have a beautiful copper antique couscousier, which is shaped like an hourglass and is in two sections. The bottom half is a container for the meat, fish or poultry stew. The top half has many round holes, quarter inch in diameter, which allow steam from the stew to permeate the couscous deposited in the top.
