How to make it
8 steps. Take it one step at a time.
Place the couscous
Place the couscous in a large wide bowl (Gassa). Sprinkle with vegetable oil and salt. Use your hands to rub the oil into the grains to ensure they are all coated, preventing clumping.
Fill the bottom of a couscoussier
Fill the bottom of a couscoussier with water and bring to a boil (100°C (212°F)). Place the couscous in the steamer basket, set it over the boiling water, and steam for 20 minutes once the steam begins to rise through the grains.
20 minReturn the couscous
Return the couscous to the bowl. Gradually sprinkle 1 cup of water over it while using a fork or your hands to break up any lumps and fluff the grains. Let it sit for 10 minutes to absorb the moisture.
10 minSteam the couscous
Steam the couscous for a second time for another 20 minutes.
20 minReturn to the bowl again
Return to the bowl again. Sprinkle with another cup of water and the orange blossom water. Mix in the raisins. Let it rest for 5 minutes.
5 minSteam for the third and final time
Steam for the third and final time for 15-20 minutes until the couscous and raisins are very tender.
15 minTransfer the hot couscous
Transfer the hot couscous to the bowl. Fold in the butter and half of the powdered sugar until fully melted and combined.
Mound the couscous
Mound the couscous into a cone shape on a serving platter. Create diagonal lines of ground cinnamon and crushed toasted almonds on the sides. Place a small mound of powdered sugar at the peak.
A little kitchen wisdom
Seffa is traditionally served in a large communal dish. It is common to serve a bowl of cold milk on the side to pour over individual portions. The multiple steaming process is essential for the light, melt-in-the-mouth texture.
