Moroccan

Couscous Tfaya

A classic Moroccan couscous crowned with tfaya: slow-cooked onions and raisins perfumed with cinnamon, saffron, and honey. The couscous is steamed over a lamb and chickpea broth so each grain stays light and fragrant.

Ingredients

• Medium-grain couscous1 cup
• Lamb shoulder, cut into large pieces300g
• Dried chickpeas, soaked overnight and drained1/3 cup
• Yellow onions, thinly sliced3 large
• Raisins1/3 cup
• Olive oil2 tbsp
• Smen or unsalted butter2 tbsp
• Ground ginger1 tsp
• Ground turmeric1/2 tsp
• Freshly ground black pepper1/2 tsp
• Saffron threads, crumbled1 pinch
• Ground cinnamon1 1/2 tsp
• Honey1 1/2 tbsp
• Granulated sugar1 tsp
• Cilantro and parsley, tied in a small bouquet1 small bunch
• Saltto taste
• Water5 cups
• Toasted blanched almonds2 tbsp

Method

1. Put the lamb, soaked chickpeas, 1 sliced onion, olive oil, 1 tbsp smen, ginger, turmeric, black pepper, saffron, 1/2 tsp cinnamon, salt, and the herb bouquet in the bottom of a couscoussier.
2. Cook over medium heat for 8 minutes, turning the meat to coat it in the spices and onion.
3. Add 5 cups water, bring to a simmer, cover, and cook for about 1 hour, until the lamb and chickpeas are tender.
4. While the broth starts cooking, place the couscous in a wide shallow dish, sprinkle with 1/3 cup water and 1/2 tsp salt, and rub gently between your palms to separate the grains.
5. Let the couscous rest for 10 minutes, then spread it in the steamer basket and set it over the simmering broth, sealing the joint with cloth or foil if steam escapes.
6. Steam the couscous for 20 minutes, then tip it back into the wide dish and break up the grains with a fork or your fingers, sprinkling in another 1/3 cup water.
7. Rest for 10 minutes, return the couscous to the steamer, and steam for another 20 minutes.
8. Repeat once more with 1/4 cup water, then steam the couscous a third time for 15 minutes, until fluffy and tender.
9. For the tfaya, put the remaining 2 sliced onions in a saucepan with a ladle of broth, the raisins, honey, sugar, 1 tsp cinnamon, a pinch of salt, and 1 tbsp smen.
10. Cook the tfaya uncovered over medium-low heat for 30 to 40 minutes, stirring often, until the onions are very soft, glossy, and caramelized with a syrupy sauce.
11. Taste the lamb broth and adjust the salt, then discard the herb bouquet.
12. Turn the steamed couscous into the serving dish and rub in a small spoonful of smen or butter if desired.
13. Moisten the couscous with a few ladles of broth, mound it into a dome, and make a hollow in the center.
14. Place the lamb and chickpeas in the center, spoon the tfaya generously over the top, and garnish with toasted almonds.
15. Serve hot with extra broth on the side for spooning over the couscous.

Common questions