Moroccan fine-grain couscous, called tnsfouf, is freshly steamed, then very simply served— anointed with melted butter, mixed with orange-flavored pomegranates, then sprinkled with some crushed pistachios and delicate cinnamon. I know of no other dessert quite like it.
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.