Mesfouf | Steamed Sweet Couscous

Sweet couscous or Mesfouf is a North African dish made of couscous steamed with olive oil, dates and raisins is served warm with nuts and buttermilk.

📝 Ingredients

• 1/2 cup fine couscous ((not instant))
• 1/2 tablespoon olive oil (divided)
• 1 tablespoon butter (divided)
• 1 cup water (divided)
• 5 to 8 dates (pitted and chopped roughly)
• 1 tablespoon black raisins
• salt to taste
• handful mixed nuts (almonds or walnuts or pistachios)
• 1/4 teaspoon cardamom powder
• 1/4 tsp orange blossom water (optional)
• sweetener of choice (honey or sugar, etc)
• buttermilk (chilled (optional))

👨‍🍳 Instructions

1. 1steam: Heat enough water in the steamer pot over medium heat and place the basket on top and allow the water to come to a simmer. If the holes of your steamer basket are bigger, then care to line the vessel with baking paper.
2. 2soak: In a bowl add the couscous, 2 teaspoons of olive oil and 1/4 cup of cold water. Mix using a fork and let it rest until all of the water is absorbed.
3. 3steam: Transfer the couscous mixture to the steamer basket, leave the steamer uncovered and allow to steam for 10 minutes.
4. 4soak: Carefully transfer the couscous back into the bowl, and stir in half of the butter, salt and 1/2 cup of water. Allow it to rest until water is absorbed.
5. 5steam: Transfer the couscous back into the steamer basket and steam for another 10 minutes.
6. 6soak: Once again, empty the steamed couscous back into the bowl and mix in the remaining oil, raisins, dates, and 1/4 cup of water. Allow it to rest until water is absorbed.
7. 7steam: Put the couscous mixture back into the steamer basket and steam for another 10-12 minutes. The couscous should be soft but not wet.
8. 8mix: Empty the fully steamed couscous mixture into a large bowl, and mix in the remaining butter, orange blossom water, some honey and the roasted and chopped nuts.
9. 9assemble: Spoon the prepared Mesfouf into serving bowls and sprinkle with cardamom powder and drizzle honey to taste.
10. 10Serve Mesfouf with laban or buttermilk (recommended) or it can be had as is.
11. 11store: Refrigerate any leftovers for 3 to 4 days but should be steamed for 5 to 8 mins before consuming.