moroccan couscous dish

Couscous Tfaya is one of the popular Moroccan Couscous dish. It’s made of dried fruits and onion. Like seven vegetables Moroccan couscous Tfaya is also a mouth watering dish that defiantly let your taste lost between incredibly sweet honeyed raisins and cinnamon mixed with light salty and spicy ingredients. This recipe serves on many occasions or ceremonies and the Moroccan families love to make it for their guests. The preparation method is same as used in the original Couscous with vegetables, but the method for sauce is little bit different.

Ingredients:

• 1 kg meat (lamb or chicken)
• 1 kg couscous.
• 1 kg onions.
• 2 onions.
• 1 cup chickpeas soaked in water before.
• 200g raisins soaked in water for 15 minutes.
• 50g granulated sugar.
• 1 tsp cinnamon.
• 2 tsp salt.
• 1 tsp ginger.
• ½ tsp black pepper.
• ½ tsp turmeric.
• some saffron stamens.
• ¼ cup of oil.
• 2 tbsp butter.
• 2 liters of water.

Method:

Place the 2 onions cut into slice, meat, oil and spices in the pot until the color of onions turn into yellow.

Add chickpeas, water and cover then let boil and cook.
Cut 1 kg of onions into thin slices and place them in a pan.
Add 2 tbsp oil and 1 tbsp butter, stir and let cook for 5 minutes.
Add raisins, turmeric, ¼ tsp salt, cinnamon, ½ cup of water and cook for 20 minutes then stir from time to time. Add sugar and let it boil till the onions and raisins are soft and caramelized.

Place couscous in a bowl and sprinkle with 1/4 litre of salted water and separate the grains by gently rubbing them between your palms and add two tablespoons of oil.

Place couscous inside the steamer and put it on the boiling pot. The steam should escape only from the top.

As soon as the steam comes out, remove the couscous, put it in a large bowl, and separate the grains again by rubbing them gently between your palms or crushing them with a ladle.

Sprinkle 2/3 ladles of lightly cold water, separate the grains and let stand 15 minutes. Return the couscous into the steamer to steam again for about half an hour.

Repeat the above operation, but this time by replacing water with olive oil and 1 tsp of butter, and let couscous on the steamer till the steam comes out again, then it is ready.