SEFFA
MOROCCO
Moroccans have a course called avant les desserts (meaning “before the desserts” in French) and this sweet couscous is served at the end of the meal, not so much as a dessert but as a semisweet finish before the fruit and mint tea are brought in. I have had it like this, but I actually prefer it for breakfast, even if none of my Moroccan friends would approve. Seffa is normally prepared with the finest grade couscous, which is not available precooked—not to mention that hardly anyone in Morocco would use precooked. Also called “instant,” precooked couscous is the type where you pour boiling water over it and let it sit until it absorbs the water. North Africans like their couscous very fluffy and the only way to achieve that is to make it the traditional way, by steaming it at least twice. Some steam their couscous up to five times, but this may be going too far. Twice is good for me and I never do anything else. I buy my couscous from Moroccan stores that import it from Morocco. Though instant couscous is convenient, the texture is never as good; and in the case of seffa, the difference is even more noticeable than when couscous is served with meat and/or vegetables.
SERVES 6 TO 8
2½ cups (500 g) fine or medium couscous (not instant)
Sea salt
1 tablespoon extra-virgin olive oil
1 cup (150 g) blanched almonds
4 tablespoons (60 g) unsalted butter, at room temperature
3 tablespoons (30 g) powdered sugar, plus more for dusting and serving
Ground cinnamon, for garnish and serving
1. Prepare the couscous as in step 1 of Couscous with Seven Vegetables, steaming it twice over plain water.
2. Preheat the oven to 450°F (220°C).
3. Spread the almonds on a baking sheet and toast in the hot oven for 7 to 8 minutes, until golden brown. Let cool, then coarsely grind two-thirds of the almonds in a food processor. You will use the remaining whole almonds for garnish.
4. When the couscous is ready to serve, add the softened butter and powdered sugar to the hot couscous and mix well. Tip half of the couscous into a medium-size, shallow serving bowl and spread the ground almonds evenly over it. Sprinkle with a little more powdered sugar and cover with the remaining couscous. With the back of a wooden spoon, form the couscous into the shape of a pyramid. Sprinkle a little ground cinnamon into 4 thin lines fanning out from the top all the way down to the bottom. Line the whole almonds in between the lines of cinnamon. Serve hot, with more powdered sugar and cinnamon for those who like it.