SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
SEFFA (SWEET COUSCOUS WITH ALMOND MILK)
Make and share this Seffa (Sweet Couscous With Almond Milk) recipe from Food.com.
Provided by Midwest Maven
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat.
- Turn off the heat, cover and let sit while you proceed with the recipe.
- Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low.
- When butter melts, add the couscous and cook stirring for 1 minute.
- Add 2 1/4 cups water and a pinch of salt.
- Bring to a boil, then turn heat down very low.
- Cover and cook until all the liquid is absorbed, about 7-12 minutes.
- While the couscous is cooking, soak the raisins, apricots and dates in warm water.
- Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit.
- Fluff the couscous and break up any lumps.
- Add the sugar and cinnamon and stir and taste to adjust seasonings if needed.
- Strain the almond milk and pour over the couscous and serve.
SWEET ALMOND MILK COUSCOUS
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
- Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
- Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.
MAGHREBI SWEET COUSCOUS (SEFFA)
Provided by Gil Marks
Categories Milk/Cream Dairy Dessert Vegetarian Rosh Hashanah/Yom Kippur Spice Fall Cinnamon Couscous Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- 1. Pour the boiling water over the couscous and salt, cover, and let stand for 10 minutes. (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.) Stir to fluff.
- 2. Stir the sugar and cinnamon into the butter. Pour over the couscous and toss to coat. Gradually add enough milk to moisten the couscous.
- 3. Mound the couscous on a large platter and sprinkle with the additional cinnamon. Or for individual servings, pack into custard cups and invert onto serving plates.
- VARIATIONS
- Couscous Hillo (Moroccan Fruited Couscous):
- 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.
- Couscous de Cérémonie:
- Mounded couscous is featured on special occasions, such as weddings and bar mitzvahs. 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. Garnish with datils rellenos.
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