Seffa Recipes

SEFFA (SWEET COUSCOUS WITH ALMOND MILK)

Steps:

• Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat.
• Turn off the heat, cover and let sit while you proceed with the recipe.
• Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low.
• When butter melts, add the couscous and cook stirring for 1 minute.
• Add 2 1/4 cups water and a pinch of salt.
• Bring to a boil, then turn heat down very low.
• Cover and cook until all the liquid is absorbed, about 7-12 minutes.
• While the couscous is cooking, soak the raisins, apricots and dates in warm water.
• Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit.
• Fluff the couscous and break up any lumps.
• Add the sugar and cinnamon and stir and taste to adjust seasonings if needed.
• Strain the almond milk and pour over the couscous and serve.

SEFFA

Steps:

• 1. In a medium saucepan over MEDIUM heat, melt 2 tablespoons of the butter. Add the minced shallots and sautè until the shallots are translucent, about 2-3 minutes.
• 2. Add the vegetable or chicken broth, saffron threads, and the remaining butter. Bring to a boil.
• 3. Slowly stir in the couscous and then remove the saucepan from the heat. Cover and set aside for 5 minutes.
• 4. Transfer the cooked couscous to a serving platter or bowl. Fluff with a fork. Stir in the sugar, orange flower water, ground cinnamon, drained raisins, dates and apricots. Garnish with the toasted slivered almonds. Season with salt and pepper, to taste. If desired, garnish with fresh cilantro or fresh parsley (flat leaf/Italian in this case). Can be served hot as a side dish or used as a stuffing for poultry or pita wraps, for example.

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.