Algerian Mesfouf - Steamed Couscous with Peas and Broad Beans

As-Salaamu Alaykum,

A simple and easy Algerian dish today, steamed couscous with peas and broad beans.

This dish is very light as there's no sauce but many Algerians eat this with buttermilk poured over or as a drink along with it.

Mesfouf with peas and broad beans

Serves 3

Ingredients

• 250grams mix of Broad Beans and Peas frozen or fresh
• 250grams Coucous
• Water
• Salt
• Olive Oil / Butter

To Serve: Buttermilk/Leban/Maslanka

Method

1. Boil a kettle full of water and carefully pour boiling water into bottom of couscousier. In the basket place your mix of peas and broad beans cover, reduce heat to simmer and steam  for 15 minutes. 
2. In the mean time measure out your couscous into a large bowl, add a good glug of olive oil about one and half tablespoons and using a fork (or your right hand- the traditional way) mix into the couscous in a circular motion until all grains are coated, add 1/3 cup cold water or enough to just dampen the couscous and mix with a fork/hand again. Set aside.
3. Once the peas and broad beans are cooked transfer to a bowl. Coat the bottom of the basket with a little olive oil (be careful the basket may still be hot) and then place back over the pot. Once you see the steam coming through the holes pour couscous into the basket, do not cover but steam for a good 30 minutes. 
4. Once the couscous is tender but not mushy transfer to a bowl, add salt, olive oil/butter separate grains with a fork then stir in your steamed veg, check seasoning and then serve on it's own or with buttermilk.