Moroccan Couscous, Caramelized Onions & Raisins (Couscous Tfaya)
An authentic Moroccan couscous tfaya features tender chicken or lamb, served with sweet-and-spicy caramelized onions, and raisins.
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Instructions
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In a couscoussier, combine chicken or lamb with onion, ginger, salt, pepper, cinnamon, ras el hanout, saffron, optional smen, and oil. Brown the meat over medium heat for 15 minutes. Add 6 cups water, cover, and simmer until tender (chicken ~1 hour, lamb ~2+ hours), adding water to maintain level. Adjust seasoning as needed.
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In a large saucepan, mix 2 pounds sliced onions, raisins, sweetener, 1 teaspoon pepper, 1 teaspoon cinnamon, ginger, turmeric, 1/4 teaspoon salt, 1/4 teaspoon crumbled saffron, butter, and 1/2 cup water. Simmer covered over low heat for 30 or more minutes until onions are very soft and golden, stirring occasionally. Reduce remaining liquids to a thick syrup, then set aside (reheat before serving).
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Lightly oil a steamer basket. In a large bowl, work 2 tablespoons vegetable oil into dry couscous, then work in 1/2 cup water. Transfer couscous to the steamer basket without packing. Place steamer atop the couscoussier and steam for 15 minutes after steam begins to rise.
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Empty couscous into the large bowl, break apart, and cool slightly. Gradually work in 1 cup water and 1/2 to 1 teaspoon salt. Return couscous to the steamer and steam for another 15 minutes after steam begins to rise.
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Turn couscous into the bowl, break apart, and cool. Gradually work in 1 1/2 cups water.
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For the final steaming, time it to coincide with the meat's completion; for chicken, steam immediately after adding the water, and for lamb, steam after the lamb has finished cooking. Steam for a final 15 minutes after steam begins to rise. (If steam escapes from the steamer joint during any step, seal it.)
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Empty steamed couscous into the large bowl, break apart, and gently mix in 1-2 tablespoons butter and 2 ladles of sauce. On a large serving platter, spread one-third of the couscous and ladle sauce around. Arrange half the meat in the center, topped with some caramelized onions and raisins. Mound the remaining couscous over the meat, generously ladle more sauce, then place the remaining meat and top with the rest of the caramelized onions and raisins. Garnish with fried almonds and hard-boiled eggs. Serve immediately.