Seffa

• 3 cups fine or medium couscous
• 3 cups warm water
• 1/21 teaspoon salt
• 2 tablespoons vegetable oil
• Sugar, to taste
• 12 tablespoons orange-blossom water (optional)
• 68 tablespoons butter
• Confectioners sugar to decorate
• Ground cinnamon to decorate
• Pot of honey to pass round

1. Prepare couscous as described in An Easy Way of Preparing Quick-Cooking Couscous in the Oven on page 376, using the amounts of couscous, water, salt, and oil called for in the above list.
2. Before serving, break up any lumps very thoroughly, add sugar to taste, and, if you like, orange-blossom water, and work in the butter.
3. Mix in one of the garnishes that follow, leaving some aside to decorate the dish.
4. Serve in a round, shallow dish.
5. Shape into a cone.
6. Dust the pointed top with confectioners sugar and draw lines down the sides with cinnamon.
7. Decorate further with the bits of garnish that have been left aside.
8. Serve in soup bowls.
9. Accompany with bowls of sugar, cinnamon, and honey for people to help themselves if they want to, and with a jug of hot milk.
10. 1/2 cup raisins soaked in water for 1520 minutes, then drained
11. 1/2 pound dates and 1 cup chopped walnut halves (keep a few whole to decorate)
12. 1 1/2 cups mixed chopped lightly toasted nuts, including pistachios, walnuts, and hazelnuts, and 1/2 cup black or golden raisins
13. Plenty of fresh grapes
14. The fresh pink seeds of 2 pomegranates
15. 1 cup blanched almonds, lightly toasted or fried in a drop of oil till golden, and coarsely chopped
16. For a Tunisian version, make a syrup by boiling 3/4 cup water with 1 1/4 cups sugar and the juice of 1/2 lemon.
17. Pour half of it over the cooked grain and heat in the oven for 15 minutes.
18. Serve with the rest of the syrup poured over and a sprinkling of chopped pistachio nuts.

couscous, warm water, salt, vegetable oil, sugar, orangeblossom water, butter, confectioners sugar, ground cinnamon, honey

Taken from www.epicurious.com/recipes/food/views/seffa-373591 (may not work)