Tunisian Sweet Couscous with Nuts and Dried Fruits

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Masfouf is a classic Tunisian sweet couscous traditionally served for breakfast or to break the fast during Ramadan. Steamed semolina is sweetened with sugar and honey, perfumed with orange blossom water and cinnamon, and generously studded with toasted almonds, pistachios, pine nuts, and plump raisins. It is gently steamed again so the grains absorb every drop of syrup, then served warm in shallow bowls with extra nuts scattered on top.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 19 gFat
• 6 gSaturated Fat
• 78 gCarbs
• 6 gFiber
• 32 gSugar
• 12 gProtein
• 30 mgSodium
• 380 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 2 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the couscous

• 2 cups fine semolina couscous
• 2 cups water, plus 2 tablespoons
• 1/4 cup unsalted butter, cubed
• 1/2 cup granulated sugar
• 2 tablespoons honey
• 1 teaspoon orange blossom water
• 1 teaspoon ground cinnamon, plus more for serving
• Pinch of fine salt

For the nuts and fruit

• 1/2 cup blanched almonds, roughly chopped
• 1/3 cup shelled pistachios, roughly chopped
• 1/4 cup pine nuts
• 1/2 cup golden raisins
• 1/4 cup dried apricots, diced

Directions

1. Place the couscous in a large bowl, pour over 2 cups of water, and let soak for 10 minutes. Rub the grains between your palms to break up clumps, then transfer to the top of a couscoussier or a steamer lined with cheesecloth set over simmering water. Steam for 15 minutes, then return to the bowl, drizzle with 2 tablespoons of water, fluff with a fork, and steam again for 10 minutes.
2. While the couscous steams, melt the butter in a small saucepan over low heat, stir in the sugar, honey, orange blossom water, cinnamon, and a pinch of salt, and warm just until the sugar dissolves. Keep warm.
3. Toast the almonds, pistachios, and pine nuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly golden. Transfer to a plate and set aside. Plump the raisins and diced apricots in hot water for 5 minutes, then drain well.
4. Drizzle the warm syrup over the twice-steamed couscous and toss gently with a fork for several minutes so every grain is glossy and separated. Fold in the drained raisins and apricots.
5. Return the sweetened couscous to the steamer basket and steam a third time for 8 to 10 minutes so the fruit softens and the aromatics settle in. Pile into a serving bowl and fluff with a fork.
6. Top with the toasted nuts, dust generously with cinnamon, and serve immediately while still warm. Pass extra butter and honey at the table.

Cook’s Notes

• Fine semolina couscous gives the best tender texture; do not substitute instant couscous, which becomes gummy.
• Three steamings is traditional and gives the light, separate grains characteristic of masfouf; do not skip the second steam.
• Adjust sweetness to taste by adding more honey at the end, especially if your raisins and apricots are very sweet.
• Toast the nuts just before serving so they stay buttery and crisp on top of the warm couscous.
• Leftovers keep well covered in the refrigerator for 2 days; re-steam briefly or warm with a splash of water before serving.

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