Lunch · 40 min · moroccan

Mesfouf (Sweet Buttered Couscous)

A Moroccan lunch built around couscous and butter — on the table in 40 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Couscous
• 4 tbsp Butter
• 0.25 cup Sugar
• 0.5 cup Raisins
• 0.5 cup Almonds
• 0.5 cup Dates
• 1 tsp Cinnamon
• 1 tsp Orange blossom water
• 1 tsp Salt

Steps

1. Roll the couscous with salted water, rest 10 minutes, then steam 20 minutes until fluffy. One steam is enough for mesfouf — it should be tender, not ethereal.
2. Work the butter, sugar, and cinnamon through the hot couscous until every grain glistens.
3. Fold in the raisins and chopped dates, then sprinkle with the orange blossom water — just enough to perfume, never enough to taste soapy.
4. Toast the almonds until golden and scatter over the top.
5. Serve warm in bowls, with cold milk or yogurt alongside. Mesfouf is breakfast, dessert, and comfort in a single bowl.

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