Seffa Sweet Couscous With Almond Milk Recipes

MOROCCAN SWEET COUSCOUS

Steps:

• Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes.
• Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice.
• Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes.
• Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes.
• When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish.
• Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT

Steps:

• In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
• Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
• Transfer the couscous to an airtight container and store in the refrigerator.
• Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

MAGHREBI SWEET COUSCOUS (SEFFA)

Steps:

• 1. Pour the boiling water over the couscous and salt, cover, and let stand for 10 minutes. (If using regular couscous, after soaking, toss with 1 tablespoon vegetable oil, place in a colander, and steam over boiling water, stirring occasionally, for about 20 minutes.) Stir to fluff.
• 2. Stir the sugar and cinnamon into the butter. Pour over the couscous and toss to coat. Gradually add enough milk to moisten the couscous.
• 3. Mound the couscous on a large platter and sprinkle with the additional cinnamon. Or for individual servings, pack into custard cups and invert onto serving plates.
• VARIATIONS
• Couscous Hillo (Moroccan Fruited Couscous):
• Add 3/4 cup raisins, 3/4 cup chopped pitted dates, 3/4 cup chopped dried apricots, 3/4 cup chopped blanched almonds, and 3/4 cup chopped walnuts or 1/3 cup pine nuts.
• Couscous de Cérémonie:
• Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs. Pack half of the couscous mixture into a large bowl, sprinkle with 2/3 cup ground toasted blanched almonds, top with the remaining couscous, invert onto a serving platter, and sprinkle with ground cinnamon. Garnish with datils rellenos.

MESFOUF QSENTENA - SWEET COUSCOUS WITH DATES & NUTS

Steps:

• Place the cooked couscous in a large bowl & mix in the salt.
• De-stone the dates & roughly chop them. Chop the walnuts into relatively small pieces (about the size of a pea).
• Starting with 80g of each of the butter & the ghee, mix them into the couscous - the best way to do this is with your hands, Rub the couscous between your fingertips & palms until the grains are evenly coated.
• Set aside 2 tbsp of the dates & of the walnuts, mix the remainder into to the couscous & mix well until evenly distributed.
• Taste & add more butter or ghee if desired.
• Transfer the couscous to a large serving bowl & decorate with the reserved dates & walnuts. Sprinkle a little sugar over the top of the couscous & serve.
• Allow people to add their own sugar to taste.