SEFFA

Seffa image

Provided by C G

Time 25m

Number Of Ingredients 14

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4 Tbsp butter
2 shallots, minced
1 c vegetable broth (or chicken broth)
6 saffron threads, crushed
1 c instant couscous
2 Tbsp sugar
1 Tbsp orange flower water
1 tsp ground cinnamon
2 Tbsp raisins, plumped in hot water then drained
4 dates, pitted and chopped ( used deglet noor)
4 dried apricot halves, plumped in hot water, drained and then diced small
2 Tbsp slivered almonds, toasted
salt and freshly ground pepper, to taste
fresh cilantro or fresh parsley, for garnish

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.