Not unlike rice pudding, this couscous dessert is found throughout the Middle East and North Africa. Scent it with a few drops of rose water (available at Middle Eastern stores) or orange-flower water in place of the cinnamon if you like. Until recently, the topping for seffa was a thick sugar syrup, like that used on basbousa (preceding recipe). But more and more you see it without syrup or with a substitute like almond milk, which is very good.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Combine the milk and almonds in a saucepan with a lid and bring just to a boil over medium-high heat. Turn off the heat, cover, and let sit while you proceed with the recipe.
Step 2
Put 2 tablespoons of the butter in a medium saucepan with a lid and turn the heat to medium-low. When it melts, add the couscous and cook, stirring, until it is coated with butter, about 1 minute. Add 2 1/4 cups water and a pinch of salt. Bring to a boil, then turn the heat down to its minimum. Cover and cook until all the liquid is absorbed, 7 to 12 minutes. If you’re using the dried fruit, soak the raisins and apricots in warm water to cover while the couscous cooks.
Step 3
Pour the couscous into a large serving bowl and stir in the remaining butter with a fork, along with the drained dried fruit and the dates if you’re using them, fluffing the couscous and breaking up any lumps. Add the sugar and cinnamon, then stir; taste and adjust the seasoning as necessary. Strain the almond milk, pour it over the couscous, and serve.
