Seffa (Sweet Couscous With Almond Milk)

READY IN: 30mins
Recipe by Midwest Maven

This dessert is similar to rice pudding and comes from Africa.

Top Review by Annacia

I made this for brekkie as a welcome change from oatmeal and I love sweet couscous as a day starter. The only alteration I made was to add the ground almonds into the toasting couscous and skipping the milk. I dislike milk on any hot cereal breakfast. Loved the dried fruit mixture but I need to say that the dates disintegrated with the cooking and stirring and infusing the whole with their sweetness. Made for ZWT-Team Witchin Kitchen

Ingredients Nutrition

  • 236.59 ml whole milk
  • 118.29 ml blanched almond, very finely chopped (or ground)
  • 59.16 ml butter
  • 354.88 ml couscous
  • salt
  • 59.14 ml raisins
  • 59.14 ml dried apricot, chopped
  • 59.14 ml dates, chopped
  • 59.14 ml sugar (to taste)
  • 2.46 ml ground cinnamon (to taste)


  1. Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat.
  2. Turn off the heat, cover and let sit while you proceed with the recipe.
  3. Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low.
  4. When butter melts, add the couscous and cook stirring for 1 minute.
  5. Add 2 1/4 cups water and a pinch of salt.
  6. Bring to a boil, then turn heat down very low.
  7. Cover and cook until all the liquid is absorbed, about 7-12 minutes.
  8. While the couscous is cooking, soak the raisins, apricots and dates in warm water.
  9. Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit.
  10. Fluff the couscous and break up any lumps.
  11. Add the sugar and cinnamon and stir and taste to adjust seasonings if needed.
  12. Strain the almond milk and pour over the couscous and serve.

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