It is a luscious sweet couscous,
scented with cinnamon,
where the sweetness of the pear combines well with
the crunchiness of the caramel and toasted almonds.
Usually in Morocco the cake is served with a glass of milk or
buttermilk;
I recommend a frozen fruit lassi.

And now …LIGHT THE FIRES!

INGREDIENTS:

-2 Pears Abbot

- 200g couscous

- 4 tablespoons of brown sugar

-A Butter

- A packet of sliced almonds

-half Teaspoon of ground cinnamon

-Two Tablespoons of sugar to caramelize the pears

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

First prepare the couscous, without adding boiling water,
but  following this procedure
(even if the box is written that the product is precooked):
you will see that it will have a different texture.
Put a pot of water on the stove to cook in a water bath,
place the couscous mixed with brown sugar on baking tray of the oven,
moisten rain with a tablespoon of warm water and turn it with a fork,
crushing to prevent lumps.
Then just get a little bit of both hands and turn making
fall, as if your hands are a great millstone.
After working for a while ,
put it to cook in a water bath.

Once cooked, roll it out again and season with a nut
butter, cinnamon,
pears that you will have caramelized in a pan with the sugar,
toasted almonds.
Mix well,
Serve in bowls garnished with chopped almonds and caramelised pear.

Et voila … Moroccan Seffa!