Seffa is a classic Moroccan dish that transforms couscous into a ceremonial dessert or breakfast. Its fluffy texture and balance between sweet and aromatic flavors make it ideal for family celebrations.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 250 g coarse semolina couscous
- 250 ml water
- 2 tbsp olive oil
- 1 pinch salt
- 30 g unsalted butter
- 2 tbsp orange blossom honey
- 1 tsp orange blossom water
- 1/2 tsp ground cinnamon
- 50 g sliced almonds
- 1 tbsp sesame seeds
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 10 min
Place the couscous in a large bowl, add the water, salt, and olive oil. Stir well and let it rest for 10 minutes until the liquid is fully absorbed. This step is crucial for even hydration before cooking.
- Step 2 Cook 15 min
Transfer the hydrated couscous to the steamer basket of a couscoussier or heatproof colander. Cover with a clean kitchen cloth and steam over medium heat for 15 minutes. Gentle steam softens the grain without overcooking it.
- Step 3 Pot / simmer 3 min
Meanwhile, melt the butter in a small saucepan over low heat. Add the honey and orange blossom water, stirring until combined. Avoid boiling the honey to preserve its floral notes and liquid consistency.
- Step 4 Pan 3 min
In a dry skillet over medium heat, toast the sliced almonds with the sesame seeds for 3 minutes, stirring constantly. Remove when golden and fragrant to prevent burning and bitterness.
- Step 5 Mix
Return the steamed couscous to a large bowl. Using a fork or slightly damp hands, beat and separate the grains with wide movements. This manual technique prevents clumping and gives it a light texture.
- Step 6 Serve 5 min
Drizzle the golden butter mixture evenly over the grains and sprinkle the ground cinnamon. Top with toasted almonds, mix gently once, and let it rest for 5 minutes covered so flavors meld before serving.