Seffa (sweet cinnamon couscous with dried fruit)

1 servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
2 Shallots; minced
1 cup Chicken broth
6 Threads Spanish saffron; crushed
1 cup Instant couscous
2 tablespoons Sugar
1 tablespoon Orange-flower water
1 teaspoon Ground cinnamon
2 tablespoons Raisins; plumped in warm
; water and drained
4 Dates; pitted and chopped
6 Dried apricot halves; plumped in warm
; water, drained, and
; diced
2 tablespoons Slivered almonds; toasted
Salt and freshly ground pepper to taste

Directions

1. In a medium saucepan over medium heat, melt 2 tablespoons of the butter and add the shallots. Saute until the shallots are translucent, 2 to 3 minutes. Add the broth, saffron, and remaining 2 tablespoons butter. Bring to a boil. Gradually stir in the couscous and remove from the heat. Cover and let stand for 5 minutes.

2. Transfer the couscous to a bowl and fluff with a fork. Stir in the sugar, orange-flower water, cinnamon, raisins, dates, apricots and slivered almonds. Season with salt and pepper. Use as a stuffing, or serve hot as a side dish.

Makes 3 cups.

Recipe from Cooking at the Kasbah (1998) by Kitty Morse, Chronicle Books, San Francisco.

Converted by MC_Buster.

Per serving: 864 Calories (kcal); 57g Total Fat; (56% calories from fat); 12g Protein; 86g Carbohydrate; 124mg Cholesterol; 1242mg Sodium Food Exchanges: ½ Grain(Starch); 1 Lean Meat; ½ Vegetable; 3½ Fruit; 11 Fat; 1 ½ Other Carbohydrates

Converted by MM_Buster v2.0n.

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