Sweet Couscous (Couscous Cefa)

Ingredients

• 1 kg Medium couscous semolina (Choose a medium or fine semolina, Dary brand recommended)
• 200 g Raisins (white or brown) (To taste, mix both colors if desired)
• 2 cuillères à soupe Vegetable oil (Olive oil or sunflower oil)
• 70 g Unsalted butter (At room temperature to facilitate mixing)
• 1 cuillère à soupe Fine salt
• à discrétion Ground cinnamon (For garnish)
• 2 cuillères à soupe Powdered sugar (optional)
• 2 Hard-boiled eggs (optional) (For decoration)

Instructions

1. Prepare the ingredients

   Measure the semolina, raisins, oil, butter, salt and cinnamon. Set aside.

   Time: PT5M

2. Mix semolina, oil and salt

   In the large bowl, incorporate the 2 c. à s. d'huile and the tablespoon of salt into the semolina. Mix with fingers until the oil is well distributed.

   Time: PT3M

3. Add cold water

   Pour 500 ml cold water over the semolina, then stir gently until all the water is absorbed.

   Time: PT5M

4. Absorption rest

   Let the semolina absorb the water for about 10 minutes.

   Time: PT10M

5. Fluff the semolina

   With fingers, separate the grains by gently fluffing (graining).

   Time: PT3M

6. First steam cooking

   Place the semolina in the couscoussier basket and steam for 15 minutes.

   Time: PT15M

   Temperature: 100°C

7. Cool the semolina

   Transfer the cooked semolina to a dish, drizzle lightly with cold water and stir to separate the grains.

   Time: PT2M

8. Plump the raisins

   Drop the raisins into a saucepan of boiling water for 5 minutes until they swell.

   Time: PT5M

   Temperature: 100°C

9. Steam cooking the raisins

   Drain the raisins, place them in the couscoussier basket and steam for 10 minutes.

   Time: PT10M

   Temperature: 100°C

10. Second steam cooking of the semolina

    Put the semolina back in the basket and steam another 10 minutes for a perfect texture.

    Time: PT10M

    Temperature: 100°C

11. Incorporate the butter

    Transfer the semolina to the serving dish, add the butter in pieces and mix until fully melted and incorporated.

    Time: PT5M

12. Add the raisins

    Fold the cooked raisins into the semolina, stir gently to distribute evenly.

    Time: PT2M

13. Garnish and serve

    Sprinkle with cinnamon, powdered sugar and arrange hard‑boiled eggs cut into quarters or other dried fruits to taste.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

12 g

Carbohydrates

100 g

Fat

9 g

Fiber

2 g

Ingredient Substitutions

• Instead of Medium couscous semolina: Fine semolina, Whole wheat semolina
• Instead of Raisins (white or brown): Dried apricots, Chopped dates
• Instead of Vegetable oil: Melted butter
• Instead of Unsalted butter: Margarine, Coconut oil
• Instead of Fine salt: Sea salt
• Instead of Ground cinnamon: Nutmeg
• Instead of Powdered sugar (optional): Granulated sugar

Equipment Needed

• Couscoussier (steamer)
• Large mixing bowl
• Wooden spoon or spatula
• Sieve or strainer
• Serving dish
• Water measurer (measuring cup)
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Mix oil and salt into the semolina before adding water
• Maintain the ratio 1 kg semolina / 500 ml water
• Hand‑grain the semolina to avoid lumps
• First steam cooking of 15 minutes
• Steam cooking of raisins
• Second steam cooking of the semolina
• Incorporate the hot butter immediately after the final steam

Chef Tips from the Video

• Use room‑temperature butter for a more homogeneous mixture.
• Add a drizzle of olive oil just before serving for extra shine.
• Garnish with crushed pistachios or toasted almonds for extra crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Can be frozen up to 1 month; thaw in the refrigerator then reheat by steaming.

Room temperature: Consume the same day, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the couscous the day before, cover and refrigerate; reheat by steaming before serving.
• Raisins can be pre‑soaked the day before to save time.