A light fluffy couscous and legume dish that works just as well in winter as it does in warmer months. Making the most of that frozen veg you have hidden away at the back of the freezer!
By using frozen you are not really missing out on anything apart from the hassle of shelling your own peas and broad beans.
It has no sauce as such but Algerians love to eat Mesfouf with buttermilk poured on top, they say it aids digestion. Whilst I’m not sure on the medical accuracy of that statement one Algerian proves it to be true by eating this by the bowl full and then saying “I’m hungry” a little later on….
I’m not that much of a fan of the buttermilk addition because as you know, buttermilk has a sour tang which is lovely when masked with sugar in scones or used as a tenderizer for fried chicken….all I’m saying is it’s an acquired taste in this particular dish therefore, feel free to serve without.