BreakfastSnackDessert

Masfouf (Tunisian Sweet Couscous)

Name: Masfouf (Tunisian Sweet Couscous)
Prep time: 15 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: tunisian, north_african
Ingredients: 250 g couscous medium grain; 250 ml water hot; 1 tbsp olive oil; 0.5 tsp salt; 50 g raisin; 50 g date pitted, chopped; 2 tbsp sugar; 1 tsp orange blossom water; 2 tbsp almond slivered or chopped, toasted (optional); 1 tbsp pistachio chopped (optional)

Masfouf is a cherished Tunisian sweet couscous dish, perfect for a nourishing breakfast or a light, satisfying dessert. This recipe features tender, fluffy steamed couscous, delicately infused with fragrant orange blossom water, and studded with plump dried fruits and crunchy nuts. It's a simple yet elegant dish that beautifully balances sweet and aromatic flavors with delightful textural contrasts.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Easy
Per serving: 426 kcal

VeganVegetarian

Allergen information: may contain gluten, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

250 gcouscous, medium grain
250 mlwater, hot
1 tbspolive oil
0.5 tspsalt
50 graisin
50 gdate, pitted, chopped
2 tbspsugar
1 tsporange blossom water

garnish

2 tbspalmond, slivered or chopped, toasted(optional)
1 tbsppistachio, chopped(optional)

Equipment

Large mixing bowl · Fork · Steamer basket · Large pot · Small bowl · Measuring spoons · Measuring cups · Lid or plastic wrap · Chef's knife · Cutting board

The method

Step by step

1
Place the dry couscous grains into a large mixing bowl.
Cook’s note: Using a large bowl provides ample space for the couscous to expand and for easy mixing.
2
Drizzle the olive oil over the couscous and sprinkle with salt.
3
Gently rub the couscous between your palms for 1-2 minutes, ensuring each grain is lightly coated with the olive oil.
About 2 min
Cook’s note: This crucial step prevents the couscous from clumping together and ensures a light, fluffy texture after steaming.
4
Pour the hot water over the oiled couscous, stir briefly with a fork, then immediately cover the bowl tightly with a lid or plastic wrap.
Cook’s note: Using hot water helps the couscous absorb moisture more quickly and evenly.
5
Allow the couscous to rest undisturbed for 10 minutes to fully absorb the liquid.
About 10 min
6
While the couscous rests, combine the raisins, chopped dates, and granulated sugar in a small bowl; set aside.
About 2 min
Cook’s note: Chopping the dates into smaller pieces ensures they distribute evenly throughout the couscous.
7
Prepare your steaming setup: fill a large pot with about 1-2 inches of water and bring it to a simmer over medium-high heat.
About 3 min
Cook’s note: Ensure the water level is below the bottom of your steamer basket or colander to prevent the couscous from getting waterlogged.
8
Uncover the rested couscous and fluff it thoroughly with a fork, breaking up any lumps to separate the grains.
About 1 min
Cook’s note: A well-fluffed couscous will steam more evenly and result in a lighter final product.
9
Transfer the fluffed couscous to the top basket of a steamer or a colander lined with cheesecloth, placing it over the simmering water.
Cook’s note: If using a colander, ensure it fits snugly over the pot to trap the steam effectively.
10
Cover the steamer or colander and steam the couscous for 15 minutes, or until the grains are tender and visibly fluffy.
About 15 min
Cook’s note: Avoid lifting the lid frequently during steaming, as this releases heat and prolongs cooking time.
11
Carefully transfer the hot, steamed couscous back into the large mixing bowl.
Cook’s note: Be cautious when handling hot steam and the hot bowl.
12
Add the prepared dried fruit and sugar mixture, along with the orange blossom water, to the hot couscous.
Cook’s note: Adding the dried fruits while the couscous is hot helps them soften and release their flavors.
13
Gently mix all ingredients together with a fork until they are evenly distributed.
About 1 min
Cook’s note: Avoid overmixing, which can make the couscous gummy; a light hand is best.
14
Cover the bowl again and let the masfouf rest for an additional 10 minutes, allowing the flavors to meld and the dried fruits to plump up further.
About 10 min
Cook’s note: This resting period is essential for the orange blossom water's aroma to fully infuse the dish.
15
Serve the Masfouf warm or at room temperature, garnished generously with toasted almonds and chopped pistachios.
Cook’s note: Lightly toasting the nuts beforehand enhances their flavor and adds a delightful crunch.

Per serving

Nutrition

67%Score

Calories: 426.3kcal
Protein: 11g
Carbs: 76.3g
Fat: 9.3g
Fibre: 5.8g
Sugar: 22.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Masfouf is wonderfully versatile; feel free to experiment with other dried fruits like apricots or figs, or different nuts such as walnuts or pecans. For an extra touch of richness, a small knob of butter can be stirred into the couscous after steaming. This dish pairs beautifully with a cup of mint tea or strong black coffee.

Storage

Store leftover Masfouf in an airtight container in the refrigerator.

Reheating

Gently reheat Masfouf in the microwave for 30-60 seconds, or steam briefly until warmed through. Add a splash of water if it seems dry.