Tunisian masfouf is a sweet couscous with extra fine grains. It is usually prepared during the holy month of Ramadan for Suhur.

Tunisian Masfouf


  • Wet the fine couscous or semolina olive oil then mix well so that the grains don’t stick together.
  • Steam the couscous for 15 minutes.
  • Wet the steamed couscous or semolina with warm water, and mix well.
  • Steam again for 20 to 30 minutes, until the grains are soft and cooked.
  • When ready and still hot, put the diced cold butter on the couscous and mix until it is totally absorbed then add sugar.
  • You can also add orange blossom water for more flavor.
  • The masfouf is ready. It is usually decorated with nuts and dates. You can also enjoy it with pomegranate, grapes or dried raisins.
  • Serve warm.
Tunisian Masfouf