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Mesfouf Qsentena -Sweet Couscous With

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Ingredients

Adjust Servings:
1 kg fine couscous, cooked (preferably steamed)
300 g walnuts (or other nuts)
200 g dates
80 - 100 g butter, softened
80 - 100 g ghee
1/2 teaspoon salt
sugar

Nutritional information

1259.5
Calories
520 g
Calories From Fat
57.8 g
Total Fat
18.3 g
Saturated Fat
62.6 mg
Cholesterol
288.7 mg
Sodium
160.9 g
Carbs
14.3 g
Dietary Fiber
22.4 g
Sugars
29.9 g
Protein
207g
Serving Size

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Mesfouf Qsentena -Sweet Couscous With

Features:
    Cuisine:

    This dish is a regional speciality of an area of Algeria called Constantine. For best results, use freshly steamed couscous. This dish is often served with laben aka buttermilk. You can substitute raisins for the dates, just soak them for 5 mins in hot water.

    • 30 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Mesfouf Qsentena – Sweet Couscous With Dates & Nuts, This dish is a regional speciality of an area of Algeria called Constantine For best results, use freshly steamed couscous This dish is often served with laben aka buttermilk You can substitute raisins for the dates, just soak them for 5 mins in hot water


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    Steps

    1
    Done

    Place the Cooked Couscous in a Large Bowl & Mix in the Salt.

    2
    Done

    De-Stone the Dates & Roughly Chop Them. Chop the Walnuts Into Relatively Small Pieces (about the Size of a Pea).

    3
    Done

    Starting With 80g of Each of the Butter & the Ghee, Mix Them Into the Couscous - the Best Way to Do This Is With Your Hands, Rub the Couscous Between Your Fingertips & Palms Until the Grains Are Evenly Coated.

    4
    Done

    Set Aside 2 Tbsp of the Dates & of the Walnuts, Mix the Remainder Into to the Couscous & Mix Well Until Evenly Distributed.

    5
    Done

    Taste & Add More Butter or Ghee If Desired.

    6
    Done

    Transfer the Couscous to a Large Serving Bowl & Decorate With the Reserved Dates & Walnuts. Sprinkle a Little Sugar Over the Top of the Couscous & Serve.

    7
    Done

    Allow People to Add Their Own Sugar to Taste.

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    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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