Moroccan Couscous Tfaya (Printable)
Fluffy couscous topped with caramelized onions, raisins, and toasted almonds for a sweet and savory Moroccan feast.
# What You Need:
→ For the Chicken
01 - 1 whole chicken (about 3.5 lbs), cut into pieces
02 - 2 tablespoons olive oil
03 - 2 large onions, finely chopped
04 - 3 garlic cloves, minced
05 - 1 teaspoon ground ginger
06 - 1 teaspoon ground turmeric
07 - 1 teaspoon ground cinnamon
08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground black pepper
10 - 1 teaspoon salt
11 - 1/2 teaspoon ground saffron (or a pinch of saffron threads, optional)
12 - 1/2 teaspoon ground white pepper
13 - 4 cups chicken broth
14 - 1 small bunch fresh cilantro, chopped
15 - 1 small bunch fresh parsley, chopped
→ For the Tfaya (Caramelized Onion Topping)
16 - 3 large onions, thinly sliced
17 - 1 cup golden raisins
18 - 3 tablespoons unsalted butter or olive oil
19 - 1/2 cup slivered almonds
20 - 1/2 cup honey
21 - 1 teaspoon ground cinnamon
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon ground black pepper
→ For the Couscous
24 - 2 cups couscous
25 - 2 tablespoons olive oil
26 - 1 teaspoon salt
27 - 2 1/4 cups boiling water
# How To Make:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add onions and garlic, sauté until translucent. Add chicken pieces and brown on all sides. Add ginger, turmeric, cinnamon, cumin, black pepper, salt, saffron, and white pepper. Stir to coat chicken in spices. Add chicken broth, cilantro, and parsley. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until the chicken is tender.
02 - While the chicken cooks, melt butter (or heat olive oil) in a large skillet over medium heat. Add sliced onions and sauté until soft and golden brown, about 20-25 minutes, stirring occasionally. Add raisins, honey, cinnamon, salt, and black pepper. Cook for another 10 minutes, stirring frequently, until onions are caramelized and sticky. In a dry pan, toast the almonds over medium heat until golden, about 2-3 minutes. Set aside.
03 - Place couscous in a large heatproof bowl. Add olive oil and salt, then pour boiling water over. Cover tightly and let sit for 5 minutes. Fluff with a fork to separate the grains.
04 - Arrange couscous on a large serving platter. Top with chicken pieces and some of the cooking sauce. Spoon the caramelized onion and raisin tfaya over the chicken. Sprinkle with toasted almonds. Serve hot.
# Expert Tips:
01 -
- The sweet and savory combination creates layers of flavor that make every bite interesting
- One pot feeds a crowd and looks stunning on the table
- The tfaya topping transforms simple couscous into something memorable
02 -
- The tfaya needs time and patience to caramelize properly, and rushing this step is the biggest mistake you can make
- Letting the couscous steam covered without peeking makes all the difference between fluffy and gummy grains
03 -
- Pat the chicken completely dry before browning for better color and flavor
- Use a slotted spoon to remove chicken from the sauce while reducing it if you want a thicker consistency