Algerian Saffron and Raisin Couscous is a traditional Algerian recipe for a classic dish of couscous cooked in saffron-infused water that's finished with raisins and mint and served topped with dates. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Algerian Saffron and Raisin Couscous.
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Saffron and Raisin Couscous originated in Northern Africa and is considered the national dish of Algeria. These tiny balls of semolina are cooked in various traditional ways, as they are a staple food in this country. One couscous dish that is widely popular in Algeria is couscous with saffron, raisins, and fresh mint.
Ingredients:
300g couscous
2 ¼ tbsp fresh mint leaves, finely chopped
¾ tsp extra-virgin olive oil .
360ml water
55g Raisins
1/4 tsp Salt
1/4 tsp Saffron powder or a few saffron threads
dates, to garnish
Method:
Pour the water into a saucepan and bring to a boil. Add the saffron powder or a few saffron threads then turn off the heat.
Cover the pan with a lid and allow the saffron to infuse into the hot water for 30 minutes.
Now turn the heat back on and bring the water to a boil again.
Add the couscous, olive oil, salt and raisins. Stir the mixture to blend the ingredients then turn off the heat.
Cover the pan with its lid then allow the mixture to steam for 30 minutes.
Fluff the couscous grains with the fork and taste. Adjust the seasonings as desired.
Sprinkle over the finely-chopped mint and fluff with a fork again to combine.
Turn onto a warmed plate and garnish with dates.
Serve accompanied by roasted vegetables, Mediterranean-style meats, or yogurt.
Saffron and Raisin Couscous can also be served with bread and barbecued fish.
