Sweet Almond Milk Couscous


Not every couscous recipe has to be served with dinner.  Seffa, a couscous sweetened with cinnamon, sugar, and rosewater, is one of the more common couscous-based desserts.  This recipe draws its inspiration from Seffa, and makes a wonderful dessert.

Sweet Almond Milk Couscous

Recipe from Mark Bittman

2 1/2 cups of almond milk
1/3 cup sugar
Pinch of salt
1 cup couscous
2 teaspoons lemon zest
1 teaspoon ground cardamom
1/4 or 1/2 teaspoon rosewater
1 cup chopped almonds, plus extra for garnish
1 cup chopped dried apricots, plus extra for garnish
1/4 cup chopped pistachios



1.  In a medium saucepan, bring the almond milk, sugar, and salt to a boil.  Add the couscous, lemon zest, and cardamom, and stir for 1 minute.  Cover and remove from the heat, and let it stand for 5 to 10 minutes.

2.  Fluff the couscous with a fork and add the rosewater.  (Because rosewater is potent stuff, start with a 1/4 teaspoon, and add more if necessary).  Gently stir in the nuts and apricots.  Spoon the mixture into a serving dish, and garnish with the apricots and almonds.

3.  Serve warm or at room temperature.



One response to “Sweet Almond Milk Couscous

  1. I love couscous more than rice, what if you put a pina colada twist onto it? I’ll give it a try. Maybe using coconut milk instead of almond milk, and pineapple bits instead of apricots. The almonds will be good still, but maybe using the thinner ‘roasted/toasted/ flakes? Awesome! Excited to try, thanks for the inspiration 🙂

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