I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavour. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!
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." - 28 Dec 2008 (Review from Allrecipes US | Canada)
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.) - 29 Jun 2006 (Review from Allrecipes US | Canada)
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! - 06 May 2005 (Review from Allrecipes US | Canada)