Recipe by Christina S.
"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!"
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chopped dried apricots
slivered almonds, toasted
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."
This seemed to be lacking some liquid and a savory counter to the sweet cinnamon.
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.)
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!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Nutty Moroccan Couscous
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 134
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