Maghrebi Sweet Couscous (Seffa)

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   Pour the boiling water over the couscous and salt, cover, and let stand for 10 minutes.

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   (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.)

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   Stir to fluff.

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   Stir the sugar and cinnamon into the butter.

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   Pour over the couscous and toss to coat.

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   Gradually add enough milk to moisten the couscous.

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   3.

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    Mound the couscous on a large platter and sprinkle with the additional cinnamon.

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    Or for individual servings, pack into custard cups and invert onto serving plates.

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    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.

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    Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs.

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    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.

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    Garnish with datils rellenos.

* Per serving · 4 servings · Values may vary.

No additional tips available.