Mesfouf (couscous with peas and fava beans)

Ingredients

• 300 g Medium couscous (wheat semolina) (Grain already steamed or to be prepared according to package instructions)
• 300 g Frozen peas (Can be replaced with fresh peas if available)
• 300 g Frozen fava beans (Ideally fresh, but frozen give excellent results)
• 50 g Unsalted butter (To be incorporated hot into the couscous)
• 1 cuillère à soupe Extra virgin olive oil (Approximately 15 ml)
• 1 cuillère à café Salt (Adjust to taste)
• 200 ml Buttermilk or kefir (optional, for serving) (Traditional accompaniment, to pour over the couscous before eating)

Instructions

1. Prepare the couscous (if not pre‑cooked)

   Moisten the semolina with a little water, work it by hand, then steam it in the couscoussier for about 20 minutes, fluffing it with a fork between each steaming.

   Time: PT1H

2. Bring the couscoussier water to a boil

   Fill the lower part of the couscoussier with water, cover, and bring to a boil.

   Time: PT5M

3. Steam the peas and fava beans

   Place the frozen peas and fava beans in the steam basket, lightly salt, cover, and steam for 30 minutes or until tender.

   Time: PT30M

4. Drain and season the vegetables

   Remove the vegetables from the basket, drain quickly and add a pinch of salt. Mix lightly.

   Time: PT5M

5. Incorporate the butter and olive oil into the couscous

   Melt the butter with the olive oil, then add it to the hot couscous. Stir gently so the fat is evenly absorbed.

   Time: PT5M

6. Mix the vegetables with the couscous

   Fold the peas and fava beans into the couscous, lifting gently to keep the grain light.

   Time: PT5M

7. Serve with buttermilk or kefir

   Place the mesfouf in a serving dish, drizzle with buttermilk or kefir according to preference, and enjoy hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g

Ingredient Substitutions

• Instead of Medium couscous (wheat semolina): Quinoa, Millet
• Instead of Frozen peas: Fresh peas
• Instead of Frozen fava beans: Fresh fava beans
• Instead of Unsalted butter: Margarine, Olive oil
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Salt: Sea salt
• Instead of Buttermilk or kefir (optional, for serving): Plain yogurt

Equipment Needed

• Couscoussier (steamer pot)
• Large pot or stockpot
• Sieve or skimmer
• Serving bowl
• Wooden spoon or spatula
• Timer or stopwatch (optional)

Critical Steps — Do Not Skip

• Steaming the peas and fava beans (30 min).
• Incorporating the butter and olive oil into the hot couscous.

Chef Tips from the Video

• Use semi-salted butter for a more authentic taste.
• Add a pinch of ras el hanout or cumin for a spicy variation.

Troubleshooting

Storage

Refrigerator: Store the couscous and vegetables separately in airtight containers, up to 3 days.

Freezer: Cooked couscous freezes for 1 month; vegetables separately for 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Pre‑cook the couscous the day before, reheat it in the steamer for 5 minutes before serving.
• The vegetables can be cooked ahead and quickly reheated in a pan with a drizzle of oil.