seffa

Name: Seffa
Prep time: 15 min
Cook time: 10 min
Yield: 3
Cuisine: Moroccan
Ingredients: 4 tablespoon(s) butter; 2 - shallots, minced; 1 cup(s) vegetable broth (or chicken broth); 6 - saffron threads, crushed; 1 cup(s) instant couscous; 2 tablespoon(s) sugar; 1 tablespoon(s) orange flower water; 1 teaspoon(s) ground cinnamon; 2 tablespoon(s) raisins, plumped in hot water then drained; 4 - dates, pitted and chopped ( used deglet noor); 4 - dried apricot halves, plumped in hot water, drained and then diced small; 2 tablespoon(s) slivered almonds, toasted; - salt and freshly ground pepper, to taste; - fresh cilantro or fresh parsley, for garnish

(1 RATING)

8 Pinches

C G

Vallèe du Willamette, OR

Updated on Aug 4, 2014

(Sweet & Savory Cinnamon Couscous with Dried Fruit). Serve as a side dish or as a stuffing for game hens, etc. From 'Cooking at the Kasbah'. Important to use unsulphured dried fruit.

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prep time 15 Min

cook time 10 Min

method Stove Top

yield 3 cups

Ingredients

4 tablespoons butter
2 - shallots, minced
1 cup vegetable broth (or chicken broth)
6 - saffron threads, crushed
1 cup instant couscous
2 tablespoons sugar
1 tablespoon orange flower water
1 teaspoon ground cinnamon
2 tablespoons raisins, plumped in hot water then drained
4 - dates, pitted and chopped ( used deglet noor)
4 - dried apricot halves, plumped in hot water, drained and then diced small
2 tablespoons slivered almonds, toasted
- salt and freshly ground pepper, to taste
- fresh cilantro or fresh parsley, for garnish

How To Make seffa

Step 1

In a medium saucepan over MEDIUM heat, melt 2 tablespoons of the butter. Add the minced shallots and sautè until the shallots are translucent, about 2-3 minutes.

Step 2

Add the vegetable or chicken broth, saffron threads, and the remaining butter. Bring to a boil.
Step 3

Slowly stir in the couscous and then remove the saucepan from the heat. Cover and set aside for 5 minutes.
Step 4

Transfer the cooked couscous to a serving platter or bowl. Fluff with a fork. Stir in the sugar, orange flower water, ground cinnamon, drained raisins, dates and apricots. Garnish with the toasted slivered almonds. Season with salt and pepper, to taste. If desired, garnish with fresh cilantro or fresh parsley (flat leaf/Italian in this case). Can be served hot as a side dish or used as a stuffing for poultry or pita wraps, for example.
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