Moroccan · Desserts
Sweet Couscous with Dates & Nuts (Seffa Belboula-style)
In the date-growing oases around Errachidia and the Tafilalet valley, couscous becomes a dessert in its own right — steamed fine and fluffy, then piled with chopped dates, almonds and a generous dusting of cinnamon sugar, moistened with warm milk.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Ingredients
- 400 g fine couscous
- 200 g pitted dates, chopped
- 100 g almonds, toasted and roughly chopped
- 80 g butter, melted
- 3 tbsp sugar mixed with 1 tsp cinnamon
- 500 ml warm milk, to serve
Method
- 1
Moisten and steam
Sprinkle the couscous with a little salted water and oil, rake through with your fingers, and steam uncovered over simmering water for 12–15 minutes.
- 2
Fluff
Tip the couscous out, sprinkle with a touch more water, rake again with a fork, and steam a second time for 8–10 minutes until light and separate.
- 3
Butter and layer
Fork the melted butter through the hot couscous, then layer it in a wide dish with the chopped dates scattered through.
- 4
Finish
Dust generously with the cinnamon sugar and scatter the toasted almonds over the top.
- 5
Serve
Serve warm with a jug of warm milk poured over at the table, to taste.
Chef's tips
- Fine couscous steams faster than medium grain, so watch it closely to avoid overcooking into clumps.
- Toast the almonds just before serving for the best crunch and aroma.
- Warm the milk before serving — cold milk poured over hot couscous cools the dish too quickly.
Frequently asked questions
Is this the same as seffa?
It is closely related — seffa is the broader name for sweet, spiced couscous or vermicelli dishes served with milk, of which this date-and-nut version is a classic oasis-region style.
Can other dried fruit be used?
Yes, chopped dried figs, raisins or apricots all work well alongside or instead of the dates.