Masfouf Tunsi

Ingredients

• 400 g medium couscous
• 350 ml water
• 1/2 tsp salt
• 60 g butter
• 3 tbsp olive oil
• 100 g raisins
• 100 g pitted dates, chopped
• 80 g blanched almonds
• 60 g pistachios, roughly chopped
• 40 g caster sugar, plus extra to serve
• 1 tbsp rose water or orange blossom water
• Cold milk, to serve

Before you cook

• Soak the raisins in warm water for 15 minutes, then drain them.
• Toast the almonds in a dry pan for 4 minutes, until golden, then chop them roughly.
• Melt the butter and keep it warm.

Steps

1. Tip the couscous into a wide bowl and rub the olive oil through it with your fingers.
2. Mix the salt into 150 ml of the water, sprinkle it over the grains and rub them between your palms to separate them.
3. Leave the couscous to swell for 10 minutes.
4. Set a steamer basket over a pot of boiling water and spoon the couscous in loosely.
5. Steam it uncovered for 12 minutes, counting from the moment steam rises through the grains.
6. Tip the couscous back into the bowl and break up any clumps with a fork.
7. Sprinkle over the remaining 200 ml of water and work it through with the fork.
8. Return the couscous to the steamer and steam it for a second 12 minutes.
9. Tip the hot couscous into the bowl and pour the melted butter over it.
10. Rub the butter through the grains with a fork until they glisten and fall apart.
11. Add the sugar, drained raisins, chopped dates, almonds and pistachios.
12. Sprinkle over the rose water and toss everything together.
13. Pile the masfouf into bowls, dust with a little more sugar and pour cold milk around the edge.