Seffa – Festive Couscous

Festive couscous with dried fruit, nuts, and cinnamon

3 cups fine or medium coarse couscous

1½ tablespoons extra virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

3 cups boiling water

2 teaspoons rosewater

4 tablespoons (½ stick) unsalted butter, melted and warm

¾ cup golden raisins

½ cup dried apricots, pitted and sliced

½ cup dates, pitted and sliced

½ cup slivered almonds, lightly toasted

2 teaspoons ground cinnamon

Brown sugar to serve

Place the dry couscous in a bowl, and drizzle 1 tablespoon oil on top.  Rub the couscous between your hands to coat the couscous with oil. You will know that it is well coated if some pellets stick to your hands.  Season with salt and pepper.  Run your hands through it one more time to mix well.  Pour in the hot water and rosewater; quickly stir with a wooden spoon.  Cover the couscous, and let it sit, undisturbed, for at least 10 minutes. Once the couscous is ready, remove the lid, and use a fork to break up and loosen the couscous.

Add the melted butter and stir with a wooden spoon until well blended.  Gently fold in the raisins, apricots, and dates. Transfer the couscous to a festive platter and create a mound in the shape of a pyramid.  Scatter the toasted almonds around the base of the mound.  Sprinkle cinnamon around the mound creating either a stripe or dot pattern. You can also add who dates or apricots around the mound to decorate.

Serve at room temperature with a small bowl of light brown sugar on the side for your guests to sprinkle on top.

 

Couscous

In Maghreb, sometimes couscous is served at the end of the meal as a delicacy called Seffa, which is made with dried fruit, almonds, cinnamon, and brown sugar. This North African dish is customarily served in large mounds during festive gatherings such as weddings, anniversaries, and other occasions. And when a guest comes to your house, Seffa is offered as a symbol of generosity, friendliness, and warmth.

I recently served Seffa for my son's engagement party and I had numerous request for the recipe, so here you are....