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Couscous Tfaya is a dish that perfectly embodies the balance of flavours in Moroccan cuisine, combining sweet and savoury elements into one harmonious dish. Known for its fluffy grains of couscous, caramelized onions, and tender meat, Couscous Tfaya is a true celebration of taste and texture.
It’s a meal that’s traditionally enjoyed during festive gatherings, bringing families together around a table filled with warmth and the comforting aromas of spiced, slow-cooked ingredients.
What Is Couscous Tfaya?
Couscous Tfaya is a classic Moroccan dish that features steamed couscous served with a combination of tender meat, usually chicken or lamb, and a luscious topping of caramelized onions and raisins.
The word “Tfaya” refers to this special topping, which is made by slowly cooking onions with raisins, cinnamon, and honey until they become deeply caramelized and almost jam like in consistency.
This topping, with its sweet notes, contrasts beautifully with the savoury couscous and meat, creating a dish that’s rich in complexity and utterly satisfying.
Traditionally served during special occasions like family gatherings, holidays, and Friday lunches, Couscous Tfaya is a dish that brings people together. It’s meant to be enjoyed slowly, with each bite offering a perfect blend of fluffy couscous, tender meat, and sweet, aromatic Tfaya.
The dish’s balance of sweet and savoury makes it unique in the world of couscous dishes, showcasing the depth and creativity of Moroccan culinary traditions.
Ingredients and Taste
The key ingredients of Couscous Tfaya reflect the depth of flavour that Moroccan cuisine is famous for. The couscous itself is made from steamed semolina, resulting in light, fluffy grains that serve as the base for the dish.
The meat, typically chicken or lamb, is slow-cooked with aromatic spices such as ginger, turmeric, and saffron, which give it a warm, earthy flavour. The broth created from cooking the meat is then used to flavor the couscous, infusing it with a rich and savoury taste.
The highlight of the dish, however, is the Tfaya topping. Onions are slowly caramelized with raisins, cinnamon, and honey, creating a mixture that’s deeply sweet, sticky, and fragrant.
This sweet topping contrasts beautifully with the spiced meat and savoury couscous, resulting in a dish that’s rich in flavour and satisfying to the senses. A final sprinkle of toasted almonds adds a crunchy texture, while a drizzle of broth over the couscous ensures every bite is moist and full of flavour.
The combination of tender meat, aromatic couscous, and sweet, caramelized Tfaya makes each bite a journey through different layers of taste, savoury, sweet, earthy, and spiced, all coming together in perfect harmony.
A Taste of History
Couscous Tfaya has deep roots in Moroccan culinary history, and its origins can be traced back to the traditional Friday meal, a time when families gather to share food and connect.
Couscous itself is a staple of Moroccan cuisine, often prepared in large quantities to be shared among family members and neighbours, symbolizing abundance and hospitality.
Tfaya, with its blend of sweet and aromatic flavours, adds a special festive touch to the dish, making it ideal for celebrations and special occasions.
The use of ingredients like raisins, cinnamon, and honey reflects the influence of Morocco’s diverse cultural heritage, with flavours borrowed from Berber, Arab, and Andalusian culinary traditions.
These ingredients have been part of Moroccan cooking for centuries, and their inclusion in Couscous Tfaya highlights the Moroccan love for balancing sweet and savoury, a hallmark of the cuisine.
Couscous Tfaya (Sweet and Savoury Couscous) Recipe
Serves: 4 people
Ingredients:
For the Couscous:
- 250g couscous
- 300ml water
- 2 tbsp olive oil
- ½ tsp salt
For the Tfaya Topping:
- 2 large onions, thinly sliced
- 100g raisins
- 2 tbsp honey
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground turmeric
- 1 tbsp butter
- 1 pinch saffron threads (optional, soaked in 1 tbsp warm water)
- Salt and pepper to taste
For the Chicken and Broth:
- 4 chicken pieces (thighs or drumsticks)
- 1 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp salt
- ½ tsp black pepper
- 1 stick cinnamon
- 500ml water
Directions
To begin, in a medium pot, heat the olive oil over medium heat. Add the chicken pieces, and season with ground ginger, turmeric, salt, and black pepper. Brown the chicken for about 5-7 minutes until lightly golden. This step enhances the depth of flavour in the broth.
Add the cinnamon stick and 500ml of water to the pot. Bring to a boil, then reduce to a simmer. Cover and let it cook for 30-40 minutes, or until the chicken is tender. This flavourful broth will add richness to the dish.
Meanwhile, prepare the tfaya topping. In a separate pan, melt the butter over medium heat. Add the sliced onions and sauté for 10-12 minutes until soft and caramelized. Stir occasionally to avoid burning.
Once the onions are caramelized, add the raisins, honey, ground cinnamon, ground ginger, turmeric, and the saffron water (if using). Stir well, and let the mixture simmer gently for another 10-15 minutes until the onions are completely soft and the raisins have plumped up.
While the tfaya is cooking, prepare the couscous. In a large bowl, place the couscous and drizzle with olive oil, mixing well to coat each grain. This helps prevent the couscous from clumping together.
Bring 300ml of water to a boil and add ½ tsp salt. Pour the boiling water over the couscous, cover the bowl with a lid or cling film, and let it sit for 5-7 minutes. This allows the couscous to absorb the water and become fluffy.
Once the couscous has absorbed the water, fluff it gently with a fork to separate the grains. You can also add a small knob of butter for added richness. Ensure the grains are light and airy before moving on to assemble the dish.
To serve, place the couscous on a large serving platter, creating a well in the centre. Arrange the cooked chicken pieces on top, and generously spoon the tfaya mixture over the chicken and couscous. Garnish with extra raisins or toasted almonds for added texture.
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