Depending on the region, Mesfouf B’zbib is served with granulated sugar, powdered sugar, honey, you name it.
I personally don’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.
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.
Algerian Coucous with Raisins – Mesfouf B’Zbib
Ingredients
- 2 cups cooked couscous
- 1 cup raisins
- 1 to 2 tbsp ghee, butter or olive oil
Instructions
-
Soak the raisins in warm water for about 10 minutes.
-
Rinse and drain the raisins.
-
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 (I personally prefer olive oil). Some people add granulated sugar to their liking at this stage and mix everything well.
-
Serve the Mesfouf b’zbib with a cup of fermented milk ( Arabic لبن ) 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 it’s fully cooked. After that steam it for the third time on top of the raisins for just few minutes ( may be 5 minutes).