Couscous Tfaya
The Quirky Foodster Team
Ingredients
- Couscous — 2 cups (350 g / 12 oz)
- Chicken pieces or lamb, bone-in — 1 kg (2.2 lb)
- Onions, thinly sliced — 4
- Raisins — 1 cup (150 g / 5 oz)
- Chickpeas, cooked — 1 cup (170 g / 6 oz)
- Ground ginger — 1 tsp
- Saffron threads — 1/2 tsp
- Cinnamon, plus extra for garnish — 1 tsp
- Honey — 3 tbsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Water — 4 cups (960 ml / 32 fl oz)
- Salt and pepper — to taste
- Toasted almonds, to garnish
Method
- Cook the chicken or lamb with half the sliced onions, ginger, saffron, olive oil, salt and pepper in the water, covered, for 45–60 minutes until tender.
- Meanwhile, sauté the remaining onions in a separate pan with a little oil over low heat for 25–30 minutes until deeply caramelised and soft.
- Add the raisins, cinnamon and honey to the caramelised onions, cooking for a further 8–10 minutes until glossy and jammy.
- Steam the couscous over the meat's simmering broth, fluffing with a fork between steamings, until light and fluffy.
- Warm the cooked chickpeas through in a little of the broth.
- Mound the couscous on a large platter, top with the meat, spoon over the chickpeas and broth, and finish with the caramelised onion and raisin topping.
- Garnish with toasted almonds and a dusting of cinnamon before serving.
Introduction: Steamed couscous topped with caramelised onions, raisins and chickpeas, and often chicken or lamb, a festive sweet-savoury dish for special gatherings.
Cultural Background: Couscous tfaya elevates the everyday Friday couscous into a celebratory dish, its glossy, sweet caramelised onion topping traditionally reserved for weddings and important family occasions.
Tips: Caramelise the onions low and slow for the deep sweetness that defines this dish’s signature topping. Fluff the couscous well between steaming stages for the lightest texture.
Variations: Use only chicken, or only lamb, depending on preference and occasion. Add a few whole hard-boiled eggs as a festive garnish.
Storage: Refrigerate couscous, meat and onion topping separately in airtight containers for up to 3 days.
Reheating: Reheat the meat and onion topping on the stovetop; refresh the couscous with a splash of water and steam or microwave briefly.
Nutrition: Per serving (approx.): 560 kcal, 30 g protein, 20 g fat, 68 g carbohydrate.
FAQs:
Q: What makes tfaya different from a regular vegetable couscous?
A: The signature sweet, glossy
Q: Can this be made with beef instead?
A: Yes, though chicken and lamb are the most traditional
- Couscous — 2 cups (350 g / 12 oz)
- Chicken pieces or lamb, bone-in — 1 kg (2.2 lb)
- Onions, thinly sliced — 4
- Raisins — 1 cup (150 g / 5 oz)
- Chickpeas, cooked — 1 cup (170 g / 6 oz)
- Ground ginger — 1 tsp
- Saffron threads — 1/2 tsp
- Cinnamon, plus extra for garnish — 1 tsp
- Honey — 3 tbsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Water — 4 cups (960 ml / 32 fl oz)
- Salt and pepper — to taste
- Toasted almonds, to garnish
Please log in to leave a comment.