Seffa

1. 1

   Combine the milk and almonds in a saucepan with a lid and bring just to a boil over medium-high heat.

2. 2

   Turn off the heat, cover, and let sit while you proceed with the recipe.

3. 3

   Put 2 tablespoons of the butter in a medium saucepan with a lid and turn the heat to medium-low.

4. 4

   When it melts, add the couscous and cook, stirring, until it is coated with butter, about 1 minute.

5. 5

   Add 2 1/4 cups water and a pinch of salt.

6. 6

   Bring to a boil, then turn the heat down to its minimum.

7. 7

   Cover and cook until all the liquid is absorbed, 7 to 12 minutes.

8. 8

   If youre using the dried fruit, soak the raisins and apricots in warm water to cover while the couscous cooks.

9. 9

   Pour the couscous into a large serving bowl and stir in the remaining butter with a fork, along with the drained dried fruit and the dates if youre using them, fluffing the couscous and breaking up any lumps.

10. 10

    Add the sugar and cinnamon, then stir; taste and adjust the seasoning as necessary.

11. 11

    Strain the almond milk, pour it over the couscous, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.