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
WHAT TO GRAB:
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
HOW YOU DO IT:
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.