Month: May 2019

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Algerian Coucous with Raisins – Mesfouf Bโ€™Zbib

Couscous with raisins – Mesfouf Bโ€™zbib (Arabic ู…ุณููˆู ุจุงู„ุฒุจูŠุจ) is usually prepared during the holy month of Ramadan in Algeria. It is one of the meals served early in the morning before dawn with a cup of fermented milk ( Arabic ู„ุจู† ) or buttermilk. A meal that is called suhur.

Depending on the region, Mesfouf Bโ€™zbib is served with granulated sugar, powdered sugar, honey, you name it.
I personally donโ€™t like to add sugar, I prefer adding more raisins than adding sugar.

First prepare the couscous. Here is my way to prepare it: https://www.myexcellentdegustations.com/how-to-prepare-a-fluffy-couscous/

Soak the raisins in water for 10 to 15 minutes.

Rinse the raisins and place them in the top of a steamer.
Put the top of the steamer (with raisins) on a pot half full of boiled water.
Steam the raisins for about 15 minutes.

Put the couscous on top of the raisins to get warmed up for few minutes in case you prepared your couscous ahead of time.

Dump the raisins and couscous in a large shallow dish. Mix well with a wooden spoon.

Add ghee, butter or olive oil and mix well.

Serve the Mesfouf bโ€™zbib with a cup of fermented milk ( Arabic ู„ุจู† ) or buttermilk (to eat it you take 1 tablespoon of Mesfouf then you take a sip of buttermilk).
You can keep few raisins to garnish the Mesfouf at serving (optional).
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Algerian Coucous with Raisins – Mesfouf Bโ€™Zbib

Cuisine Algerian
Keyword Couscous with raisins, Mesfouf Bโ€™zbib
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author LDSโ€™s Mom

Ingredients

  • 2 cups cooked couscous
  • 1 cup raisins
  • 1 to 2 tbsp ghee, butter or olive oil

Instructions

  1. Soak the raisins in warm water for about 10 minutes.

  2. Rinse and drain the raisins.

  3. Place them in the top of a steamer.
    Put the top of the steamer(with raisins) on a pot half full of boiled water.

  4. Steam the raisins for about 15 minutes.

  5. Put the couscous on top of the raisins to get warmed up for few minutes in case you prepared your couscous ahead of time.

  6. Dump the raisins and couscous in a large shallow dish. Mix well with a wooden spoon.

  7. Add ghee, butter or olive oil (I personally prefer olive oil). Some people add granulated sugar to their liking at this stage and mix everything well.

  8. Serve the Mesfouf bโ€™zbib with a cup of fermented milk ( Arabic ู„ุจู† ) or buttermilk.

Recipe Notes

  • If the couscous was prepared ahead of time( a day before for example), then you only need to warm it up by steaming it with the raisins for 5 to 10 minutes ( after the raisins were steamed for about 15 minutes).
  • If the couscous is prepared for this dish the same day, then you can steam the couscous twice until itโ€™s fully cooked. After that ย steam it for the third time on top of the raisins for just few minutes ( may be 5 minutes).
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How to Prepare a Fluffy Couscous

Couscous is a staple food in Algeria, Morocco, Tunisia, Mauritania, Egypt,  Libya and also in Israel, as so many Jews are of North African origin.

Couscous is called ูƒุณูƒุณ in Arabic and Sekssu in Berber. Couscous is originally a Maghreb dish from the Berbers who used it as early as the 7th century. They hand roll it from scratch.

So many people refrain from hand rolling the couscous as it is time consuming and because it is available in stores in now days.

In some of the Maghreb countries, couscous is present in great occasions such as weddings and religious celebrations. Traditionally, it is served in Algeria with a stew spooned on top. The stew contains lamb, beef or poultry with vegetables.

Couscous is also present in certain regions of Algeria every weekend, usually on Fridays (weekends fall on Fridays and Saturdays), since all the family gather over the weekend.

Couscous is a versatile dish, it can be mixed with steamed vegetables, drizzled with olive , as a main dish or as a salad and obviously, there are several other recipes.

I usually do not follow the package instructions to prepare the store bought couscous. I like to prepare it my way and this is the way I do it, to get the lightest and fluffiest couscous ever.

How to prepare couscous

Add olive oil and salt to the couscous and make sure to rub it with hands until the oil is well incorporated. Sprinkle the couscous with about 3 cups water, a little at the time. Let it absorb the water for 5 minutes then fluff it with a fork first or your hands.

Steam the couscous for the first time

Steam the couscous for about 15 minutes.
Dump the steamed couscous in a large shallow dish, then sprinkle with about 4 cups water, a little at the time. Let the couscous absorb the water and fluff it again with a fork or your hands until all the grains are separated.

Steam the couscous for the second time

Steam the couscous for the second time for about 20 minutes.
Dump the couscous in a large shallow dish, fluff it with a folk, then add ghee, butter or olive oil (I personally prefer olive oil).
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How to Prepare a Fluffy Couscous

Keyword Couscous
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6
Author LDSโ€™s Mom

Ingredients

  • 3 cups fine couscous
  • 1 tsp salt or to taste
  • 6 to 7 cups water (or less)
  • 2 tbsp olive oil
  • 2 tbsp or more ghee, butter or olive oil

Instructions

  1. Put couscous in a large shallow dish.

  2. Add olive oil and salt then mix it with hands. Make sure to rub the couscous with hands until the oil is well incorporated.

  3. Sprinkle the couscous with water little by little. I have used 3 cups of water for the fine couscous but you may need more water for medium couscous.

  4. Mix the couscous with fingers only and let it absorb the water for about 2 minutes.

  5. Fluff the couscous with a folk first, then with your hands until all the grains are separated.

  6. Place the couscous in the top of a steamer.

  7. Place the top of the steamer on a pot half full of boiled water.

  8. Let the couscous steam for about 15 minutes or until the couscous doesnโ€™t stick to your hand when you touch it.

  9. Pour the steamed couscous in the large shallow dish.

  10. Fluff it with a folk, then sprinkle water on it, a little bit at the time. I have used around 4 cups water for the fine couscous (I want a soft couscous). Again depending on the size of your couscous, you may need to add more or less water.

  11. Let the couscous absorb the water for about 5 minutes then fluff it with hands until the grains are separated.

  12. Steam again the couscous as you did the first time for about 20 minutes or until it is cooked (doesnโ€™t stick to hands).

  13. Dump the couscous in a large shallow dish, fluff it with a folk, then add ghee, butter or olive oil (I personally prefer olive oil).

  14. The couscous is ready to be eaten with almost everything, with a stew, steamed vegetables, as a salad and you name it.

Recipe Notes

  • The amount of water added to the couscous depends on the size of the grains and the quality of couscous.
  • If you like your couscous to be on the dry side then add less water before steaming it the first time and before steaming it the second time.
  • The couscous will look too soft if you add a lot of water and may look a little dry if you add less water. So add a little water at the time until you like the texture!
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