Sweet and Nutty Moroccan Couscous

116 Ratings
  • 5 Rating Star 63
  • 4 Rating Star 44
  • 3 Rating Star 7
  • 2 Rating Star 2
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I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

By Christina S.
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

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Cook's Note:

To toast almonds, spread them out on a baking sheet, and bake for 10 minutes in a preheated 350 degrees F (175 degrees C) oven, or until they are fragrant.

Nutrition Facts

Per Serving:
442.12 calories; 10.52 g protein; 68.24 g carbohydrates; 14.85 g fat; 25.44 mg cholesterol; 163.53 mg sodium. Full Nutrition

Reviews (80)

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Most helpful positive review

mvcook
12/28/2008
Some reviewers apparently haven't a clue what this recipe is all about. Please note: (1) this is a Moroccan SIDE DISH; (2) it is SUPPOSED to be spicy and somewhat sweet; and (3) it is intended to be served with a tagine or other stew and should be DRY enough to soak up the juices of the main course. When used as it is intended it is a spectacular--and VERY fast and easy--part of a meal featuring say a delicious savory lamb tagine. It should come as no surprise that it will need some alteration if it is used in another way. But I think it's unfair to criticize baked potatoes because they aren't prime rib or pound cake. I find this recipe really really good just as it appears here. I have made it dozens of times as an accompaniment to Middle Eastern food. to rave reviews. However if you want bland and soupy look elsewhere or make the alterations others suggest as "improvements."
Helpful
(236)

Most helpful critical review

Anonymous
03/05/2008
Never even seen couscous before. Taste was good but dry dry dry. Will eventually try again with mods.
116 Ratings
  • 5 Rating Star 63
  • 4 Rating Star 44
  • 3 Rating Star 7
  • 2 Rating Star 2
Reviews:
Most Helpful Most Positive Least Positive Newest
mvcook
12/28/2008
Some reviewers apparently haven't a clue what this recipe is all about. Please note: (1) this is a Moroccan SIDE DISH; (2) it is SUPPOSED to be spicy and somewhat sweet; and (3) it is intended to be served with a tagine or other stew and should be DRY enough to soak up the juices of the main course. When used as it is intended it is a spectacular--and VERY fast and easy--part of a meal featuring say a delicious savory lamb tagine. It should come as no surprise that it will need some alteration if it is used in another way. But I think it's unfair to criticize baked potatoes because they aren't prime rib or pound cake. I find this recipe really really good just as it appears here. I have made it dozens of times as an accompaniment to Middle Eastern food. to rave reviews. However if you want bland and soupy look elsewhere or make the alterations others suggest as "improvements."
Helpful
(236)
KIMAR
06/29/2006
Per others' suggestions I substituted chicken broth for the vegetable broth reduced cinnamon to 1 1/4 tsp. and used dried cranberries instead of the dates. Liked the buttery sweet flavor. Reduce the 2 cups dry couscous to one 10 oz. box of couscous (measured out to 1 1/2 cups approx.) Even with that reduction it is a tad dry so you might want to add 1 or 2 T. extra broth. (The dried fruits absorb some of the liquid leaving less for the couscous and making it a tad on the dry side.)
Helpful
(39)
SELEA
05/10/2005
Very good! The recipe calls for 3 teaspoons cinnamon. However I do suggest that you start with 1 teaspoon then add more to taste. One teaspoon gives such a subtle taste!
Helpful
(39)
evacooper
10/15/2010
i didn't even add the almonds yet (i am serving it tonite don't want them soggy) and it is delish! pretty sweet too. you can even eat it without the cinnamon. i made it with whole-wheat couscous. and i used oil instead of butter. thank you for a great recipe!
Helpful
(22)
kelcampbell
Rating Star
Allstar
03/25/2007
This was a very good/easy recipe but I did change the recipe substantially. I used chicken broth instead of vegetable broth I omitted the dates because I didn't have any and used dried cherries in their place. I was also out of almonds but used toasted walnuts instead; and reduced the amount of butter by half. Lastly I added 2 small chopped green onions and about 1/4 cup of chopped Italian parsley. The end result was very good and we will most definitely make it again.
Helpful
(18)
LINDAMDOW
03/01/2006
DO NOT-I REPEAT-DO NOT PUT THAT MUCH CINNAMON IN! I put 1 tsp. cinnamon and that was plenty. This was a pretty good side-dish though I got no raves from my family. I think it needs something else savory to balance the sweet.
Helpful
(11)
Cig
01/30/2009
OK - this DEFINITELY needs at least 1 cup or even 2 cups of additional stock. I am middle eastern too and this is not how couscous is supposed to be - even when served with a liquidy dish which I did. Other than that I loved the flavors and texture (I also added dried figs). I might even add more fruit next time. Served with Israeli Moroccan Couscous from this site.
Helpful
(10)
HERMES3G
05/25/2007
My husband and I enjoyed this very much. For quick vegetable broth try Knorrs vegetable cubes - I use them in place of any broth (chicken beef or vegetable).
Helpful
(9)
GR8NURS1271
02/21/2005
This was the perfect recipe for a first time Moroccan food eater! Not too spicy but with plenty of flavor! It was sweet enough and not so exotic to feed the kids too!
Helpful
(9)
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