Seffa with Almonds and Dates

Instructions

1. 1

   Bring 1 liter of water to a simmer in the bottom of a couscoussier. Put the 80 g of dry couscous in a bowl, sprinkle with 40 ml of cold water and mix with your fingertips. Let it swell for 5 minutes, then fluff with a fork.

2. 2

   Place the couscous in the steamer basket without packing it down. Steam for 10 minutes, counting from when the steam rises through the grains. Tip it back into the bowl, sprinkle with 20 ml of water and fluff; steam again for 10 to 12 minutes. The grains should be tender and separate.

3. 3

   While it cooks, toast the 25 g of almonds in a small dry skillet for 3 to 4 minutes, stirring, then roughly chop them. Pit the dates before weighing 30 g of flesh, then cut them into thin strips.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.