Name: Algerian Sweet Couscous with Dates, Raisins, and Almonds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Algerian
Ingredients: 2 cups fine-grain semolina couscous; 2 cups water; 1/2 teaspoon salt; 3 tablespoons unsalted butter; 2 tablespoons orange blossom water; 1/2 cup pitted Medjool dates, chopped; 1/2 cup golden raisins; 1/3 cup blanched almonds, roughly chopped; 3 tablespoons honey, plus more for drizzling; 1 tablespoon granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground anise seeds (optional); 2 cups cold whole milk or traditional buttermilk (leben); Extra honey and cinnamon for dusting

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Mesfouf is a beloved Algerian sweet couscous traditionally prepared for Suhoor during Ramadan or for a hearty family breakfast. Steamed semolina is tossed with butter, honey, plump dried fruits, and toasted almonds, then finished with a fragrant splash of orange blossom water. It is often served warm with cold milk or buttermilk poured over the top.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

520 kcalCalories
16 gFat
6 gSaturated Fat
84 gCarbs
6 gFiber
32 gSugar
11 gProtein
180 mgSodium
430 mgPotassium
140 mgCalcium
2 mgIron
2 mgVitamin C
210 mcgVitamin A

Ingredients

For the couscous base

2 cups fine-grain semolina couscous
2 cups water
1/2 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons orange blossom water

For the sweet mix-ins

1/2 cup pitted Medjool dates, chopped
1/2 cup golden raisins
1/3 cup blanched almonds, roughly chopped
3 tablespoons honey, plus more for drizzling
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground anise seeds (optional)

For serving

2 cups cold whole milk or traditional buttermilk (leben)
Extra honey and cinnamon for dusting

Directions

Bring the water and salt to a rolling boil in a medium pot. Remove from heat, stir in the couscous, cover tightly, and let steam for 10 minutes.
Fluff the couscous with a fork to break up clumps, then return it to the pot over low heat. Add the butter and orange blossom water and stir gently for 3-4 minutes to warm through.
While the couscous rests, place the chopped dates, raisins, almonds, honey, sugar, cinnamon, and anise in a small saucepan over low heat. Cook for 4-5 minutes, stirring, until the dates soften and the mixture becomes glossy and fragrant.
Add the warm date and raisin mixture to the couscous and toss gently with a fork until every grain is coated and the fruits are evenly distributed.
Cover the pot and let the mesfouf rest off the heat for 5 minutes so the flavors can meld and the couscous absorbs the syrupy juices.
Spoon the warm sweet couscous into shallow bowls and create a small well in the center. Pour cold milk or buttermilk into the well and around the sides.
Dust generously with cinnamon and an extra drizzle of honey, and serve immediately while still warm.
Traditionally eaten with the hands in small pinches, dipping into the milk-soaked center between sips of the cold, creamy liquid.

Cook’s Notes

Use fine-grain Moroccan or Algerian semolina couscous, not the large Israeli/pearl variety, for an authentic texture.
Traditional mesfouf is eaten with the right hand, gathered into small pinches and dipped into the cold milk.
For a richer version, brown the butter before adding it to the couscous for a nutty depth.
Soak the raisins in warm water with a pinch of cinnamon for 10 minutes first to make them extra plump and juicy.
Leftovers can be refrigerated for up to 2 days; re-steam gently with a splash of water before serving.