Best 3 Sweet Almond Milk Couscous Recipes

SWEET ALMOND MILK COUSCOUS

Steps:

• Bring almond milk, sugar and salt to boil in a pot; add couscous, zest, and cardamom; cover and cook for 1 minute, then turn off heat and let sit for 5 minutes.
• Fluff couscous with a fork and sprinkle on the rosewater, if using. Add nuts and apricots, and gently combine. Serve warm or at room temperature.
• Sweet Couscous with Citrus Salad: Make the couscous with mixed citrus zest - a little lemon, orange, lime or grapefruit - and omit nuts, cardamom and rosewater. Let it cool to room temperature and serve topped with a cup of orange, tangerine or grapefruit segments (or a combination) tossed with 3 tablespoons chopped mint leaves.

SEFFA (SWEET COUSCOUS WITH ALMOND MILK)

Steps:

• Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat.
• Turn off the heat, cover and let sit while you proceed with the recipe.
• Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low.
• When butter melts, add the couscous and cook stirring for 1 minute.
• Add 2 1/4 cups water and a pinch of salt.
• Bring to a boil, then turn heat down very low.
• Cover and cook until all the liquid is absorbed, about 7-12 minutes.
• While the couscous is cooking, soak the raisins, apricots and dates in warm water.
• Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit.
• Fluff the couscous and break up any lumps.
• Add the sugar and cinnamon and stir and taste to adjust seasonings if needed.
• Strain the almond milk and pour over the couscous and serve.

SEFFA (SWEET COUSCOUS WITH ALMOND MILK)

Steps:

• 1. Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat. Turn off the heat, cover and let sit while you proceed with the recipe.
• 2. Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low. When butter melts, add the couscous and cook stirring for 1 minute.
• 3. Add 2 1/4 cups water and a pinch of salt. Bring to a boil, then turn heat down very low.
• 4. Cover and cook until all the liquid is absorbed, about 7-12 minutes. While the couscous is cooking, soak the raisins, apricots and dates in warm water.
• 5. Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit. Fluff the couscous and break up any lumps.
• 6. Add the sugar and cinnamon and stir and taste to adjust seasonings if needed. Strain (or not) the almond milk and pour over the couscous and serve.