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LOCATION: Recipes >> African >> Couscous 07

Print this Recipe    Couscous 07

Sfuf (Morocco/Algeria)
SERVES 6

2 lbs. dry couscous
1 lb. raisins, washed
4 oz. butter
2 or 3 hardboiled eggs (optional)
large pinch of ground cinnamon (optional)
1 1/2 tablespoons sugar

Wash the couscous.

Steam it in a couscousier over plain water until the steam rises
from the entire surface. Turn the couscous into the gsaa and break
up any clumps. Leave to cool, sprinkle with cold water and allow
the couscous to air. Rake it and sprinkle it again with water
until the grains are swollen. Leave the grains to absorb all the
moisture.

Return the couscous to the top of the couscousier and cover with
the raisins; place a cloth napkin over the top of the couscousier
to trap the steam and swell the raisins. Steam again over water.

Place the couscous and raisins in the gsaa, add the butter and mix
until the grains are coated.

Put the couscous and raisins in a large bowl, creating a tall cone.
Decorate the sides of the mound with slices of boiled egg and trails
of ground cinnamon, sprinkle the sugar atop the mound and serve
with a bowl of sugar on the side. Sfuf should be served with cold
laban (yoghurt) or buttermilk, and is often accompanied by chilled
sliced melon.

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