Best 2 Maghrebi Sweet Couscous Seffa Recipes

Embark on a culinary journey to North Africa with Maghrebi Sweet Couscous, also known as Seffa. This delectable dish, deeply rooted in Moroccan and Algerian cuisine, is a harmonious blend of sweet and savory flavors, textures, and aromatic spices. Seffa captivates taste buds with its fine couscous grains, tender shredded chicken or lamb, and a symphony of vegetables, nuts, and dried fruits. The dish is elevated by a fragrant broth infused with the essence of saffron, creating a vibrant golden hue. Maghrebi Sweet Couscous is a centerpiece at special occasions and celebrations, symbolizing joy, prosperity, and togetherness.

Within this article, you will find a collection of recipes that explore the diverse variations of Seffa. From the classic Moroccan Seffa with chicken or lamb to the Algerian version featuring dried apricots and almonds, each recipe offers a unique taste experience. Discover the secrets of preparing the delicate couscous, the aromatic broth, and the art of layering the ingredients to achieve the perfect balance of flavors. Whether you're a seasoned cook or a culinary adventurer, these recipes will guide you in creating an unforgettable Maghrebi Sweet Couscous that will delight your palate and transport you to the vibrant heart of North African cuisine.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

To save time, use store-bought phyllo dough sheets. Simply thaw them according to the package instructions before using.
If you have time, make your own phyllo dough sheets. It's a bit of a process, but it's worth it for the fresh, delicious flavor.
Be sure to brush the phyllo dough sheets with melted butter before baking. This will help them crisp up and give them a golden brown color.
Don't overfill the phyllo dough cups. Otherwise, they'll be difficult to fold and seal.
If you're using a savory filling, be sure to season it well. The phyllo dough is relatively bland, so you'll need to add some flavor to the filling.
Serve the phyllo dough cups warm or at room temperature. They're best enjoyed fresh out of the oven, but they'll also keep well for a few days in an airtight container.

Conclusion:

Phyllo dough is a versatile ingredient that can be used to make a variety of delicious dishes. Whether you're looking for an appetizer, main course, or dessert, there's a phyllo dough recipe out there for you. So next time you're in the kitchen, experiment with this amazing ingredient and see what you can create!