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.