Mesfouf is a traditional North African sweet couscous dish made with steamed couscous sweetened with dates and raisins, topped with nuts and laban. Delicious breakfast bowl for weekend mornings or during Ramadan.
This post was originally shared as part of the MENA Cooking Club. The club is no longer active.
When the cooking challenge was announced, I wanted to try UmmHamza's Mesfouf because we love bowl food like browned butter oatmeal. I do have a few other North-African recipes that I highly recommend you try.
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What is Mesfouf?
Mesfouf is a North African (aka Maghreb region) dish made with the traditional couscous steamed with olive oil and butter and sweetened with dates, nuts and raisins. As it is eaten warm or at room temperature with chilled Laban, aka buttermilk, it makes a perfect breakfast bowl.
The very reason this sweet couscous dish is a popular Suhur option during Ramadan across the Maghreb region, which includes Algeria and Tunisia.
Pack instructions missing
The traditional couscous pack I had had no cooking instructions on it. Thankfully, both of my favourite Algerian bloggers were active on Instagram. They were so kind and patient in explaining and helping me get confident to try Mesfouf. Thank you so much lapetitepaniere and Halal HomeCooking!
What is Couscous?
Couscous translates to "well rolled". It is made by rolling durum wheat and semolina. I like to direct you to a few websites that I found helpful.
The article by The Spruce on What is couscous? is where you can start your lessons. Bon Appétit has listed the five common mistakes that you should avoid when using Couscous.
Experts agree that packaged instant is not good, so please do not invest in it for this recipe.
Ingredients You Need
- couscous
- olive oil and butter
- dates, black raisins and nuts
- cardamom powder
- Orange blossom water or rose water
- sweetener
- laban or milk
See the recipe card for quantities.
How to make Mesfouf?
Sweet couscous is traditionally prepared in a couscoussier, a two-part steamer designed specifically for couscous. I used my Indian three-tier steamer instead; since the holes are larger, I lined the base with baking paper to stop the couscous from slipping into the water below.
The couscous is first soaked in water until fully absorbed, then steamed in stages, fluffing between each round, until the grains are light, tender, and separate.
How does it taste?
The flavour is mild and comforting, similar to durum wheat pasta or semolina. For me, it's the texture and those tiny, fluffy grains that make couscous special - and like most simple foods, the quality of the couscous makes all the difference.
More Breakfast Bowl Recipes
Related Recipes
If you love exploring North African breads to go alongside dishes like Mesfouf, you might enjoy my Batbout recipe - these soft Moroccan flatbreads are perfect for breakfast or an afternoon snack.
For something a little richer and indulgent, Egyptian Feteer Meshaltet is a flaky, layered pastry with nuts that pairs beautifully with lightly sweetened couscous.
If you want to explore more Moroccan breakfast traditions, check out my guide to Msemen - these layered pancakes are incredible with honey or butter alongside a bowl of Mesfouf.
And if you're in the mood for baking experiments, my Zucchini Quick Bread with buttermilk is perfect for nibbling with a light couscous breakfast.
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📖 Recipe Card
Mesfouf | Steamed Sweet Couscous
Ingredients
For steaming couscous
- ½ cup fine couscous, (not instant)
- ½ tablespoon olive oil, divided
- 1 tablespoon butter , divided
- 1 cup water, divided
- 5 to 8 dates, pitted and chopped roughly
- 1 tablespoon black raisins
- salt to taste
For serving Mesfouf
- handful mixed nuts, almonds or walnuts or pistachios
- ¼ teaspoon cardamom powder
- ¼ teaspoon orange blossom water, optional
- sweetener of choice, honey or sugar, etc
- laban (buttermilk), chilled (optional)
Instructions
- Heat enough water in the steamer pot over medium heat and place the basket on top and allow the water to come to a simmer. If the holes of your steamer basket are bigger, then care to line the vessel with baking paper.
- In a bowl add the couscous, 2 teaspoons of olive oil and ¼ cup of cold water. Mix using a fork and let it rest until all of the water is absorbed.
- Transfer the couscous mixture to the steamer basket, leave the steamer uncovered and allow to steam for 10 minutes.
- Carefully transfer the couscous back into the bowl, and stir in half of the butter, salt and ½ cup of water. Allow it to rest until water is absorbed.
- Transfer the couscous back into the steamer basket and steam for another 10 minutes.
- Once again, empty the steamed couscous back into the bowl and mix in the remaining oil, raisins, dates, and ¼ cup of water. Allow it to rest until water is absorbed.
- Put the couscous mixture back into the steamer basket and steam for another 10-12 minutes. The couscous should be soft but not wet.
- Empty the fully steamed couscous mixture into a large bowl, and mix in the remaining butter, orange blossom water, some honey and the roasted and chopped nuts.
- Spoon the prepared Mesfouf into serving bowls and sprinkle with cardamom powder and drizzle honey to taste.
- Serve Mesfouf with laban or buttermilk (recommended) or it can be had as is.
- Refrigerate any leftovers for 3 to 4 days but should be steamed for 5 to 8 mins before consuming.
Lesa says
Thank you for posting this recipe it was easy to follow and delicious once made.
I look forward to trying more of your recipes.
Lesa