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Moroccan Couscous, Caramelized Onions & Raisins (couscous Tfaya)

Use either chicken or lamb in this Moroccan recipe for couscous tfaya. Tfaya refers to the sweet and spicy caramelized onions and raisins served with this dish. The ingredients call for the fragrant spice blend known as ras el hanout. You can serve the dish on a bed of instant couscous, but for authentic results, steam the couscous over the simmering meat. Fried almonds are a garnish and can be made ahead of time. Allow for additional cooking time if preparing lamb instead of chicken.

complex11 ingredients18 preparation steps
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Ingredients

  • 1 small chicken, skinless, cut up, or 2 pounds (1 kilogram) lamb, cut into 3-inch to 4-inch pieces
  • 1 very large onion, thinly sliced
  • 1 tablespoon ginger
  • 2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ras el hanout
  • 1/4 teaspoon crumbled saffron threads
  • 1 teaspoon smen, Moroccan preserved butter, optional
  • 1/4 cup olive oil, or vegetable oil
  • 6 cups (1 1/2 liters) water

Preparation

  1. 1Steps to Make It
  2. 2In the bottom of a couscoussier, mix the chicken or lamb with the onion, ginger, salt, pepper, cinnamon, ras el hanout, saffron, optional smen, and oil. Over medium heat, brown the meat, turning occasionally, for about 15 minutes.
  3. 3Add the 6 cups of water, cover, and bring to a boil. Reduce the heat to medium and continue simmering until the meat is tender—a little more than an hour for the chicken and about 2 hours or more for the lamb.
  4. 4Check the level of the broth occasionally, especially toward the end of cooking, and add water if necessary. The broth should cover the meat, allowing ample sauce to stir into the couscous plus enough to serve on the side. When ready to serve, taste the sauce and adjust the seasoning to taste.
  5. 5Cook the Chicken or Lamb
  6. 6Make the Tfaya
  7. 7While the meat is cooking, mix the 2 pounds sliced onions, raisins, sugar or honey, 1 teaspoon pepper, 1 teaspoon cinnamon, ginger, turmeric, 1/4 teaspoon salt, and 1/4 teaspoon crumbled saffron threads in a large saucepan.
  8. 8Add the butter and 1/2 cup water, cover, and bring to a simmer. Continue simmering for 30 minutes or longer over medium-low or low heat, stirring occasionally, until the onions are very soft and golden. Add more water only if the liquids evaporate before the onions are cooked.
  9. 9Once the onions are cooked and richly colored, reduce the liquids to a thick syrup. Turn off the heat, and set the caramelized onions aside. Reheat the onions prior to serving.
  10. 10Steam the Couscous
  11. 11Lightly oil the steamer basket and set it aside. Empty the dry couscous into a very large bowl, and work in 2 tablespoons vegetable oil with your hands,tossing the couscousand rubbing it between your palms. (This will help prevent the couscous grains from clumping together.)
  12. 12Next, work in 1/2 cup of water, in the same manner, using your hands to evenly distribute the liquid into the couscous.
  13. 13Transfer the couscous to the oiled steamer basket, being careful not to pack the couscous. Place the steamer on top of couscoussier, and steam the couscous for 15 minutes, timing from when you see steam rise from the couscous.
  14. 14First Steaming of the Couscous
  15. 15Second Steaming of the Couscous
  16. 16Once the couscous has steamed for 15 minutes, empty it back into your large bowl and break it apart. Allow it to cool slightly, and then gradually work in 1 cup of water and 1/2 to 1 teaspoon of salt with your hands. Again, toss the couscous and rub it between your palms to break up any balls or clumps.
  17. 17Transfer the couscous back into the steamer, taking care not to pack or compress the couscous, and place it atop the couscoussier. Steam the couscous a second time for 15 minutes, timing from when you see the steam rising from the couscous. (Again, seal the joint if you see steam escaping.)
  18. 18Third Steaming of the Couscous