Seffa (Sweet Couscous With Almond Milk)

Recipe by Midwest Maven
READY IN: 30mins


  • 1
    cup whole milk
  • 12
    cup blanched almond, very finely chopped (or ground)
  • 4
    tablespoons butter
  • 1 12
    cups couscous
  • 14
    cup raisins
  • 14
    cup dried apricot, chopped
  • 14
    cup dates, chopped
  • 14
    cup sugar (to taste)
  • 12
    teaspoon ground cinnamon (to taste)


  • 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.