Couscous is a Maghrebi (North African) dish of small steamed granules of rolled Durum wheat semolina. It is often served with a meat or vegetable stew spooned on top. Couscous is a staple food like rice or potato elsewhere. It is an integral part of the North African cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. This “dressed up” version of couscous makes for a great side for roasted meats or fish.
Mesfouf- Algerian Sweet and Nutty Couscous
- large saucepan with cover
- 2 cups Dried couscous
- 2 cups Vegetable broth
- ⅓ cup Chopped seedless dates
- ⅓ cup Chopped dried apricots
- ⅓ cup Raisins
- 5 tbsp Unsalted butter
- ½ cup Slivered almonds, toasted
- 3 tsp Ground cinnamon
- 1 cup Seedless white grapes
- Bring vegetable broth to a boil. Add apricots, dates, raisins, and butter. Keep boiling for 3 minutes.
- Remove from heat and stir in couscous. Cover and leave untouched for 5 minutes.
- Stir in almonds and cinnamon and serve hot topped with grapes sprinkled over.
- Almond slivers may sometimes be purchased already toasted. To toast them, either toast them in an ungreased pan over medium low heat until they begin to brown or place in a preheated 350 F (175 C) oven for about 10 minutes, or until they begin to brown and are fragrant.