Moroccan Couscous with Tfaya (Caramelized Onion and Raisin Topping)

🧂 Ingredients

• 800 g Lamb shoulder or boneless chicken thighs
• 1 kg Onions
• 200 g Raisins (preferably dark)
• 2 tbsp Ground Cinnamon
• 100 ml Honey
• 3 tbsp Olive oil
• 750 ml Water or chicken/lamb broth(for cooking the meat)
• to taste Salt
• to taste Black pepper
• 500 g Couscous
• 2 tbsp Butter or olive oil(for preparing couscous)
• 500 ml Broth or water(for steaming couscous)

👨‍🍳 Instructions

1. 1

   Prepare the meat: Season the lamb or chicken pieces generously with salt and black pepper. In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the meat in batches until browned on all sides. Remove the meat and set aside. Add the remaining 1 tablespoon of olive oil to the pot if needed. Add the sliced onions and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Return the meat to the pot. Add 750ml of water or broth, ensuring the meat is mostly submerged. Bring to a simmer, then reduce the heat to low, cover, and cook gently for 1.5 hours, or until the meat is very tender. Skim off any excess fat from the surface during cooking if desired.

   ⏱️ 1 hour 50 minutes
2. 2

   Make the Tfaya: While the meat is cooking, prepare the tfaya. In a separate large skillet or pot, heat 1 tablespoon of olive oil over medium-low heat. Add the thinly sliced onions and cook very slowly, stirring frequently, for at least 45-60 minutes, or until they are deeply golden brown and caramelized. This slow cooking process is crucial for developing sweetness and depth of flavor. Be patient and avoid rushing, as burnt onions will be bitter. Once the onions are caramelized, stir in the raisins, honey, and 2 tablespoons of cinnamon. Cook for another 5-10 minutes, stirring, until the raisins are plump and the mixture is glossy and fragrant. Season with a pinch of salt.

   ⏱️ 1 hour
3. 3

   Prepare the couscous: About 20 minutes before serving, prepare the couscous. In a large heatproof bowl, combine the couscous with 2 tablespoons of butter or olive oil and a pinch of salt. Pour 500ml of boiling broth or water over the couscous. Stir once, cover tightly with a lid or plastic wrap, and let it stand for 5-7 minutes, or until all the liquid is absorbed. Fluff the couscous with a fork to separate the grains.

   ⏱️ 10 minutes
4. 4

   Assemble the dish: To serve, mound the fluffy couscous onto a large platter. Arrange the tender meat pieces over the couscous. Generously spoon the sweet and savory tfaya (caramelized onion and raisin mixture) over the meat and couscous. Ensure a good balance of meat, couscous, and tfaya in each serving.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The key to a successful tfaya is patience; the onions must be cooked very slowly until deeply caramelized and sweet, not burnt.
• ✓For a richer flavor, use lamb shoulder. For a lighter option, boneless chicken thighs work beautifully.
• ✓Traditionally served on Fridays, this dish is perfect for special occasions and family gatherings.
• ✓Taste and adjust seasoning (salt, pepper, cinnamon, honey) in the tfaya and meat sauce as needed.
• ✓If you prefer a thicker sauce for the meat, you can simmer it uncovered for the last 15-20 minutes of cooking.

🔄 Variations

• Add toasted slivered almonds or pine nuts over the finished dish for added texture and flavor.
• Increase the amount of raisins for an even sweeter tfaya.
• Incorporate a pinch of saffron threads into the meat stew for a more complex aroma and color.

🥗 Nutrition

Per serving