Tunisian Sweet Couscous (Mesfouf)
مسفوف MesfoufSay it: mess-FOOF
Mesfouf is a beloved Tunisian dessert made from fine steamed couscous sweetened with sugar and orange-blossom water, enriched with butter, and studded with dates or golden raisins. It is traditionally prepared for festive occasions, family gatherings, and religious celebrations throughout Tunisia. The dish has a light, fluffy texture with delicate floral aroma and subtle sweetness that highlights the natural flavors of the dried fruit and toasted nuts. What makes it special is the gentle steaming technique that keeps every grain separate while allowing the butter and aromatics to permeate evenly.
Tunisian Sweet Couscous (Mesfouf)
مسفوف, Mesfouf
Pronounced mess-FOOF
- Serves
- 6
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Bring 1 3/4 cups (420 ml) water to a boil with the salt in a small pot. Place the dry couscous in a large shallow bowl and gradually sprinkle the hot salted water over it while raking the grains with your fingers or a fork to prevent clumping.
Let the couscous absorb the water for 10 minutes, then gently rub the grains between your palms to break up any lumps until the texture is even and sandy.
Transfer the couscous to a steamer basket lined with cheesecloth or a couscoussier. Steam over boiling water for 15 minutes, covered, until the grains are plump and tender.
Turn the couscous out into a large bowl. While still hot, pour half of the melted butter over it and fluff thoroughly with a fork or your hands to coat every grain.
Add the sugar and orange-blossom water, mixing gently until evenly distributed. Taste and add a little more sugar if desired.
Return the couscous to the steamer and cook for another 10–12 minutes until very hot and fragrant.
Remove from heat and immediately stir in the remaining melted butter, chopped dates or raisins, and most of the toasted almonds, reserving a few for garnish.
Mound the mesfouf on a serving platter, dust generously with ground cinnamon, and scatter the reserved nuts on top. Serve warm or at room temperature.
Regional variants
In some regions of Tunisia, mesfouf is made with raisins and almonds only, while others add a spoonful of honey or rose water alongside the orange-blossom water. Modern versions occasionally include shredded coconut or pistachios for color and crunch.
Cook's notes
- Use the finest grade of couscous available; if only medium is on hand, pulse it briefly in a food processor to make it finer.
- Work the grains gently with your hands after each steaming to keep them light and separate—never stir with a spoon.
- Orange-blossom water strength varies by brand; start with 2 tablespoons and adjust to taste so the floral note remains delicate.
Serve with
Traditionally served with glasses of hot mint tea or as part of a festive spread with other sweets.
Make ahead and storage
Can be prepared up to 4 hours ahead and kept covered at room temperature. Re-steam for 8–10 minutes or microwave with a splash of water to refresh before serving.
