Delicate Moroccan Seffa with Sugar
A fragrant dish combining steamed semolina couscous, seasoned with cinnamon and sugar, traditionally served as a delightful conclusion to a hearty Moroccan meal.
Preparation
Get these tasks done before you start cooking.
Steaming the Couscous
- 1
Prepare couscous mixture
Place couscous in a large bowl, drizzle with olive oil, and sprinkle with salt.
Tip: To enhance flavor, you can toast the couscous in olive oil before adding water.
- 2
Hydrate couscous
Add 2 cups of boiling water, cover, and let sit for 10 minutes.
Tip: Do not over-stir the couscous after adding water; let it absorb naturally.
- 3
Fluff the grains
Fluff the couscous with a fork to separate the grains before steaming.
Preparing the Topping
- 1
Mix sugar and cinnamon
Mix powdered sugar and cinnamon in a small bowl.
- 2
Toast almonds
Lightly toast the blanched almonds in a skillet over medium heat, about 5 minutes.
- 3
Combine nuts and raisins
Combine almonds and raisins, setting aside for later use.
How to Make Delicate Moroccan Seffa with Sugar
Total time: 1 h 40 min · Yields 4 servings
- 1
Steaming the Couscous
Use a steamer or colander over simmering water to steam the couscous for 20 minutes, covering it with a lid.
- 2
Final Fluff
Remove from steamer, fluff again with a fork, and allow to cool for 5 minutes before adding toppings.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Yes, prepare the couscous and toppings separately, then assemble before serving.
What can I substitute for almonds if allergic?
Try using pistachios or pumpkin seeds for a nut-free version.
Can I use whole wheat couscous?
Yes, whole wheat couscous can be used but may have a slightly nuttier flavor.
Is it possible to make it vegan?
Absolutely, simply ensure that any accompanying accents like yogurt are plant-based.
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