Moroccan · Couscous
Mesfouf Couscous with Peas & Raisins
A simple, everyday Marrakech home dish, mesfouf is couscous steamed light and fluffy then tossed with sweet peas, plump raisins and a generous drizzle of melted butter — no meat needed. It doubles as a quick side or a not-quite-dessert eaten warm at breakfast with buttermilk.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 400 g couscous
- 200 g fresh or frozen peas
- 100 g raisins, soaked in warm water
- 80 g butter, melted
- 2 tbsp sugar (optional)
- 1 tsp ground cinnamon, to serve
- Salt
Method
- 1
Moisten the couscous
Sprinkle the couscous with salted water and a little oil, rubbing through your hands to separate the grains, then rest 10 minutes.
- 2
Steam
Steam the couscous uncovered over simmering water for 15 minutes, tip out, rake with a fork and sprinkle with a little more water, then steam again 10 minutes.
- 3
Cook the peas
While the couscous steams, boil or steam the peas until just tender, about 4–5 minutes, and drain the soaked raisins.
- 4
Toss together
Fork the melted butter through the hot couscous, then fold in the peas and raisins along with sugar if using.
- 5
Serve
Pile onto a platter, dust with cinnamon, and serve warm, plain or with cold buttermilk on the side.
Chef's tips
- Steam the couscous properly rather than just soaking it in hot water — the texture difference is night and day.
- Add the peas at the last minute so they stay bright green and don't turn khaki from overcooking.
- This dish is flexible on sweetness; use less sugar for a more savoury side, more for a dessert-like finish.
Frequently asked questions
Is mesfouf a main dish or a side?
Both — served plain alongside a tagine it works as a side, but with extra raisins, sugar and buttermilk it becomes a light meal in itself, especially at breakfast.
Can I use canned chickpeas alongside the peas?
Yes, a handful of cooked chickpeas is a common addition for extra texture and heartiness.