Sweet Couscous and Caramelized Apples

Sweet couscous, aka ”seffa” can be a real dessert treat when done right, just like it is the case for this recipe. A perfect marriage between the lightness of fruits and the consistence of couscous makes this a must-try dish.


300 g Semolina

1 Orange, sliced

4 Apples

40 g Brown sugar

2 Teaspoon cinnamon

Few hazelnuts

3 Tablespoon hazelnut/walnut/argan oil


Semolina preparation

Pour the semolina in a large plate. Add little by little 1 cup of water and mix with hands until you feel the grain is humid. In the upper part of a couscous maker or in a steamer over the pot, pour the semolina. (A tip to avoid the steam to escape is to place a cloth around the edge of the couscous maker / pot, between the upper and lower part). When you see that the steam is going up and through the semolina, leave to steam for 10 minutes covered.

Pour the hot semolina in a large plate, separate the grains with hands (or with a wood fork), adding some oil. Put aside and cover. Heat up again the semolina for 10 more minutes. Let it cool.

Dessert Preparation

Peel and core the apples. Cut them into two parts and chop into fine slices. In a saucepan, cook the apples with some water and sugar, during 15 minutes, until the apples are tender and brown. Reserve the syrup.

In a ramekin, pour some semolina and press down. Add some apple slices over and press. Invert onto serving plate. Decorate with some orange slices, some hazelnuts and a drizzle of syrup.


By Bread & Olive