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Algerian

Mesfouf

A gentle Algerian couscous dish steamed until fluffy, then folded with green peas, raisins, and butter. It is traditionally served warm or at room temperature with a bowl of cold lben.

Mesfouf — Algerian — ChefSnap
20 minsPrep
35 minsCook
2Serves
MediumDifficulty
650 kcal per serving18g protein 104g carbs 18g fat
Watch it made — MesfoufWatch it madeLa Cuisine de Lynoucha · 2:34

Ingredients

Method

  1. Put the couscous in a wide shallow dish, add the olive oil, and rub the grains between your palms until evenly coated.
  2. Dissolve the salt in 1/2 cup water, sprinkle it gradually over the couscous, and rake with your fingers to separate the grains; let it rest for 10 minutes.
  3. Fill the bottom of a couscoussier with water and bring it to a steady simmer.
  4. Loosen the couscous with your fingers, transfer it to the steamer basket without packing it down, and steam uncovered for 15 minutes once steam rises through the grains.
  5. Tip the couscous back into the shallow dish, sprinkle with the remaining 1/4 cup water, break up any lumps with your fingers or a fork, and let it rest for 5 minutes.
  6. Return the couscous to the steamer basket, scatter the peas over the top, and steam for 12 minutes.
  7. Add the raisins over the peas and steam for 5 more minutes, just until the raisins plump and the peas are tender.
  8. Turn everything into the dish, add the butter or smen while hot, and gently rub and lift the couscous so the grains stay light and separate.
  9. Serve the mesfouf warm or at room temperature with cold lben on the side.

Common questions

Can I substitute frozen peas for fresh peas in Mesfouf, and do I need to change the steaming time?

Yes. Frozen peas work well and usually need no thawing. Keep the steaming time the same: 12 minutes with the peas, then 5 minutes after adding raisins. If peas are very large, give them 1–2 extra minutes.

What is the easiest way to avoid clumpy or gummy couscous when making Mesfouf?

Don’t pack the couscous tightly in the steamer basket, and rub in the oil evenly before moistening. Add the salted water gradually, break up lumps after each steam, and never stir hard while steaming.

Can I replace smen or butter in Mesfouf, and what does it affect?

Yes. Unsalted butter is the mildest substitute, and olive oil alone also works if needed. Smen adds a stronger, more traditional flavor, but the dish will still be good without it; just finish with a little extra butter or oil.

How should I store leftover Mesfouf, and can it be reheated without drying out?

Store cooled Mesfouf in an airtight container in the fridge for up to 3 days. Reheat gently by steaming for a few minutes or microwaving with a splash of water and a little butter to restore moisture.

How is Mesfouf usually served, and what should I do if I want it less sweet or more savory?

Serve warm with melted butter or smen and a bowl of lben on the side. For a less sweet version, reduce the raisins or skip them, and season lightly with extra salt and butter rather than adding sugar.