Couscous Tfaya Recipe - Couscous with Caramelized Onions and Raisins
"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. Some versions include chick peas. The ingredients call for the exotic spice blend, Ras El Hanout. If necessary, substitute a few whole cloves and a pinch of nutmeg. For authentic results, steam the couscous over the simmering meat. Fried almonds are a garnish and can be made ahead of time. Steam additional couscous if planning to offer saycouk afterward. Allow the additional cooking time if preparing lamb instead of chicken...."
INGREDIENTS
•
1 small chicken, skin removed and cut up; or 1 kg (about 2 lbs.) lamb, cut into 3" to 4" pieces
•
1 very large onion, thinly sliced
•
1 tablespoon ginger
•
2 teaspoons salt
•
1 1/2 teaspoons pepper
•
1 1/2 teaspoons cinnamon
•
1 teaspoon Ras El Hanout
•
1/4 teaspoon saffron threads, crumbled
•
1 teaspoon smen (Moroccan preserved butter, optional)
•
1/4 cup olive oil or vegetable oil
•
6 cups (about 1 1/2 liters) water
•
***** For the Tfaya *****
•
2 very large onions (about 1 kg), thinly sliced
•
1 cup raisins, soaked in water for 15 minutes, then drained
•
4 tablespoons butter
•
4 tablespoons sugar or honey
•
1 teaspoon pepper
•
1 teaspoon cinnamon
•
1/2 teaspoon ginger
•
1/2 teaspoon turmeric
•
1/4 teaspoon salt
•
1/4 teaspoon saffron threads, crumbled
•
1/2 cup water
•
***** For the Couscous *****
•
1/2 kg (about 1 lb.) dry couscous
•
2 tablespoons vegetable oil
•
1/2 to 1 teaspoon salt
•
1 to 2 tablespoons butter
•
1/2 cup fried almonds
•
1 hard boiled egg per person, whole or sliced (optional )
ADVERTISEMENT