Masfouf: Souhour’s Must-Have Delight!

No Tunisian Souhour table is complete without fluffy masfouf loaded with nuts, dates & OLYFO’s 2500 Years of Tradition EVOO for rich, fruity richness from 2500 years of olive heritage!

Ingredients (Serves 4-6)

• 250g fine couscous
• 5 tbsp 2500 Years of Tradition EVOO
• 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, add 5 tablespoons of olive oil, then sprinkle a little water and gently mix to moisten and separate the grains. Transfer it to a couscous pot and steam for about 60 minutes until it becomes light, fluffy, and perfectly cooked

2. Remove the couscous from the steamer and gently fluff it with a fork to separate the grains. Add a drizzle of OLYFO 2500 Years of Tradition EVOO and mix to give it richness and shine. Then 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 for Souhour