Moroccan Sweet Couscous Dessert with Raisins and Almonds
Why this recipe works
- Soft and crunchy contrast: Fluffy steamed couscous, plump raisins and toasted almonds give the dessert a clear balance of textures.
- Fragrant sweetness: Cinnamon, icing sugar and orange blossom water season the couscous without overwhelming its light, grainy texture.
- Straightforward method: Hydrating, steaming and folding the ingredients together keeps the preparation simple while still giving a delicate finish.
Get the most out of this recipe
Texture tips
- Keep the couscous light: Fluff the couscous before steaming and keep the water at a gentle simmer so the grains stay separate rather than heavy.
- Add moisture gradually: If the couscous looks dry after mixing, add extra water a splash at a time; too much at once can make the texture dense.
Ingredient notes
- Use orange blossom water sparingly: Orange blossom water is highly aromatic, so a restrained amount gives fragrance without making the dessert taste perfumed.
- Toast the almonds: Dry-toasting the almonds deepens their flavour and keeps the topping crisp against the soft couscous.
Make-ahead tips
- Make ahead: The couscous can be cooled, covered and refrigerated, then served at room temperature or reheated gently with a splash of water.
- Keep the topping crisp: For the best texture, add the toasted almonds just before serving rather than storing them mixed through the couscous.
Authenticity notes
- Seffa-style serving: Moroccan seffa commonly highlights steamed grains or noodles with cinnamon, sugar and nuts; this version keeps the format simple with couscous, raisins and almonds.
Equipment you'll need
Ingredients
Instructions
- Put the raisins in a small bowl and cover with just-boiled water from the kettle; leave to plump while you prepare the rest. Tip the couscous into a mixing bowl and pour over 250 ml of the water, then stir once and leave for 10 minutes to hydrate.
- Set a colander over a saucepan with 2–3 cm of simmering water, making sure the base of the colander does not touch the water. Fluff the couscous with a wooden spoon, then tip it into the colander, cover with a lid and steam for 10 minutes until hot and tender.
- Meanwhile, toast the almonds in a dry frying pan over a medium heat for 3–5 minutes, stirring often, until fragrant and lightly golden. Tip onto a plate to cool slightly.
- Return the steamed couscous to the mixing bowl and immediately add the butter so it melts through. Drain the raisins well, then fold them in with the icing sugar, cinnamon and orange blossom water. If it looks a little dry, add the remaining 50 ml water a splash at a time until fluffy and lightly moist.
- Spoon the sweet couscous into serving bowls and scatter over the toasted almonds. Serve warm or at room temperature.
Recipe notes
Tips
- Keep the steaming water at a gentle simmer; a rolling boil can make the couscous heavy rather than light and fluffy.
- Orange Blossom Water is potent, so start with the stated amount and add a little more only if you want a stronger floral note.
- If serving at room temperature, cover the couscous loosely so it does not dry out before you eat.
Substitutions
- Replace Orange Blossom Water with 2 tsp lemon juice for a brighter, less floral finish.
- Replace Almonds with pistachios for a different nutty topping.
Storage
- Refrigerate up to 2 days
- Cool, cover and refrigerate. Reheat gently in a saucepan with a splash of water, stirring until hot, or bring to room temperature before serving; add a dusting of icing sugar if needed.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Moroccan
-
Allergens:
Almonds Milk
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