Mesfouf with Raisins and Almonds

Instructions

1. 1

   Bring 1 liter of water to a simmer in the bottom of a couscoussier. Mix the 70 g of dry couscous with 40 ml of cold water, let it swell for 5 minutes, then fluff. Rinse the 25 g of raisins and soak them in 80 ml of lukewarm water for 10 minutes, then drain.

2. 2

   Place the couscous in the steamer basket without packing it down and steam for 10 minutes, counting from when the steam rises through the grains. Tip it into a bowl, sprinkle with 25 ml of water and fluff.

3. 3

   Stir in the drained raisins and steam everything for 10 to 12 more minutes. The grains should be tender and fluffy and the raisins plump; if needed, sprinkle with 10 ml of water and steam for 3 more minutes.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.