MAGHREBI SWEET COUSCOUS (SEFFA)

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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.

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