Soak the raisins in warm water for about 10 minutes.
Rinse and drain the raisins.
Place them in the top of a steamer.
Put the top of the steamer(with raisins) on a pot half full of boiled water.
Steam the raisins for about 15 minutes.
Put the couscous on top of the raisins to get warmed up for few minutes in case you prepared your couscous ahead of time.
Dump the raisins and couscous in a large shallow dish. Mix well with a wooden spoon.
Add ghee, butter or olive oil (I personally prefer olive oil). Some people add granulated sugar to their liking at this stage and mix everything well.
Serve the Mesfouf b’zbib with a cup of fermented milk ( Arabic لبن ) or buttermilk.