Best 2 Seffa Sweet Couscous With Almond Milk Recipes

Seffa is a traditional Moroccan dish made with sweet couscous, almonds, and orange blossom water. It is a popular dessert that is often served at special occasions such as weddings and holidays. The dish is also known as couscous mhamar, which means "sweet couscous."

This article provides two recipes for seffa: a traditional recipe and a vegan recipe. The traditional recipe uses butter and chicken broth, while the vegan recipe uses olive oil and vegetable broth. Both recipes use the same basic ingredients and steps, but the vegan recipe is a great option for those who are following a plant-based diet.

In addition to the two seffa recipes, the article also includes a recipe for almond milk. Almond milk is a key ingredient in seffa, and it can be easily made at home. The almond milk recipe is simple and only requires a few ingredients.

Once you have made the almond milk, you can use it to make either the traditional or vegan seffa recipe. Both recipes are easy to follow and result in a delicious and authentic Moroccan dessert.

Check out the recipes below so you can choose the best recipe for yourself!

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.

SWEET ALMOND MILK COUSCOUS

Sweet Almond Milk Couscous image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 1/2 cups almond milk
1/3 cup sugar
Pinch of salt
1 cup regular or whole wheat couscous
2 teaspoons grated or minced lemon or orange zest
1 teaspoon ground cardamom
1/2 to 1 teaspoon rosewater, optional
1 cup sliced or chopped almonds
1/4 cup shelled pistachios, optional
1 cup chopped dried apricots

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.
Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.

Tips:

For a richer flavor, use homemade almond milk. It's easy to make and only requires a few ingredients.
Be sure to toast the almonds before using them. This will bring out their flavor and make them more fragrant.
If you don't have any candied lemon, you can make your own by simmering lemon zest in sugar syrup until it becomes translucent.
Seffa is traditionally served warm, but it can also be enjoyed cold. If you're serving it cold, be sure to chill it for at least 2 hours before serving.
Seffa can be stored in the refrigerator for up to 3 days. To reheat, simply place it in a saucepan over low heat and stir until warmed through.

Conclusion:

Seffa is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great make-ahead meal, as it can be stored in the refrigerator for several days. With its unique flavor and texture, seffa is sure to become a favorite in your household.