MASFOUF
Masfouf refers in Tunisia and Algeria to a dessert made with very fine couscous and fresh or dried fruits, dates or nuts. This sweet couscous is also found in Morocco, where it is called seffa.
Tunisian masfouf is nourishing, refreshing and full of vitamins. The grains of couscous or semolina are generously oiled with EVOO.
As for flavors, they are left to everyone’s taste and preference: orange flower, gernaium, rose or even jasmine water.
Ingredients (Serves 4-6)
- 250g fine instant couscous
- 5 tbsp Extra Virgin Olive Oil
- 200g chopped dates
- 200g mixed nuts (almonds, pistachios, walnuts – toasted)
- 2 tbsp raisins
- Pomegranate seeds for garnish (optional)
- Geranium water or orange blossom (optional)
Preparation
1.Place the couscous in a large bowl and cover with boiling water. Allow to soak for recommended time (ususlly 5 – 10 minutes)
Once ready, add 5 tablespoons of extra virgin olive oil to the couscous and stir through, while fluffling up the couscous.
2. Add the chopped dates, almonds, pistachios, and raisins, followed by a sprinkle of sugar or a drizzle of honey for sweetness. Finish with a splash of orange blossom water to enhance the aroma and flavor.
3.Toss everything gently until evenly combined. Serve & enjoy.
Tips
If you use raisins, plump them first in hot water. If you choose the version using a couscous maker, you can steam the raisins at the same time as the semolina.
Don’t confuse semolina with couscous. The couscous sold in supermarkets is precooked semolina and the cooking method is different.
