Sweet Almond Milk Couscous Recipes

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SWEET AND NUTTY MOROCCAN COUSCOUS



Sweet and Nutty Moroccan Couscous image

I've simplified this recipe for Couscous Mesfouf without losing any of its deliciously complex flavor. Prepare all the mix-ins ahead of time and it takes only minutes to make. Enjoy!

Provided by Christina S.

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 20m

Yield 6

Number Of Ingredients 8

2 cups vegetable broth
5 tablespoons unsalted butter
⅓ cup chopped dates
⅓ cup chopped dried apricots
⅓ cup golden raisins
2 cups dry couscous
3 teaspoons ground cinnamon
½ cup slivered almonds, toasted

Steps:

  • Pour the vegetable broth into a large saucepan, and bring to a boil. Add the butter, apricots, dates and raisins. Boil for 2 to 3 minutes. Remove from the heat, and stir in the couscous. Cover, and let stand for 5 minutes. Stir in the cinnamon and toasted almonds, and serve.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 68.2 g, Cholesterol 25.4 mg, Fat 14.8 g, Fiber 6.4 g, Protein 10.5 g, SaturatedFat 6.5 g, Sodium 163.5 mg, Sugar 16.9 g

SEFFA (SWEET COUSCOUS WITH ALMOND MILK)



Seffa (Sweet Couscous With Almond Milk) image

Make and share this Seffa (Sweet Couscous With Almond Milk) recipe from Food.com.

Provided by Midwest Maven

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup whole milk
1/2 cup blanched almond, very finely chopped (or ground)
4 tablespoons butter
1 1/2 cups couscous
salt
1/4 cup raisins
1/4 cup dried apricot, chopped
1/4 cup dates, chopped
1/4 cup sugar (to taste)
1/2 teaspoon ground cinnamon (to taste)

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.

SWEET COUSCOUS WITH FIGS



Sweet Couscous with Figs image

Provided by Food Network

Categories     dessert

Yield Serves 4

Number Of Ingredients 8

Scant 2 cups milk
2 tablespoons unsalted butter
1/2 cup chopped dried figs
1/2 to 1 tablespoon turbinado or light brown sugar
Pinch of salt
1 cup plain couscous
Additional turbinado or light brown sugar
Additional milk, optional

Steps:

  • Warm the milk with the butter, figs, sugar, and salt in a medium saucepan over medium heat until small bubbles form at the rim and it just begins to approach a boil. Stir in the couscous, cover, and remove form the heat. Let the couscous stand for about five minutes. Spoon into bowls and pass additional sugar at the table, along with milk if you wish.

MAGHREBI SWEET COUSCOUS (SEFFA)



Maghrebi Sweet Couscous (Seffa) image

Provided by Gil Marks

Categories     Milk/Cream     Dairy     Dessert     Vegetarian     Rosh Hashanah/Yom Kippur     Spice     Fall     Cinnamon     Couscous     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

4 cups boiling water
1 pound (2 2/3 cups) instant couscous
Pinch of salt
About 1/2 cup sugar
1/2 to 1 teaspoon ground cinnamon, or 1 tablespoon grated orange zest
1/4 cup (1/2 stick) melted unsalted butter or olive oil
About 1 1/2 cups milk or almond milk (see Variations below), or 3/4 cup orange juice, or 3/4 cup water and 1 to 4 tablespoons orange blossom water
Additional ground cinnamon for garnish

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.

SWEET ALMOND MILK COUSCOUS



Sweet Almond Milk Couscous image

Make and share this Sweet Almond Milk Couscous recipe from Food.com.

Provided by MarielC

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 cups almond milk
1/3 cup sugar
1 pinch salt
1 cup couscous (regular or whole wheat)
2 teaspoons lemon zest (grated or minced, or orange zest)
1 teaspoon ground cardamom
1/2-1 teaspoon rose water (optional)
1 cup sliced almonds (or chopped)
1/4 cup pistachios, shelled (optional)
1 cup dried apricot, chopped

Steps:

  • Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
  • Fluff couscous with a fork and sprinkle on the rosewater if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.

Nutrition Facts : Calories 440.4, Fat 12.1, SaturatedFat 0.9, Sodium 46.7, Carbohydrate 75.5, Fiber 7.5, Sugar 35.1, Protein 11.6

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