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MoroccanAuthentic Cuisine

Couscous with Tfaya

Serves 8 Entree meat, couscous

Couscous with Tfaya

Hailing from Fes, Couscous with Tfaya is a cherished dish that graces tables during special occasions and family gatherings. The combination of tender meat, fluffy couscous, and the signature Tfaya—a luscious blend of caramelized onions and plump raisins—creates a harmonious balance that reflects the essence of Fes hospitality. This dish is a celebration of sweet and savory contrasts, making it a centerpiece in Moroccan feasts.

The sweetness of honey-kissed onions and raisins melds seamlessly with the warmth of cinnamon and the depth of smen, a fermented butter that adds a rich, nutty undertone. The chickpeas offer a tender bite, while the couscous soaks up the savory broth, creating a textural delight. Each mouthful delivers a comforting, aromatic experience that invites diners to savor the intricate layers of flavor.

Ingredients

  • 1.2 kg (2.6 lb)chicken or lamb
  • 500 g (1.1 lb)couscous
  • 1 kg (2.2 lb)onions, sliced
  • 100 g (3.5 oz)raisins
  • 2 tbsphoney
  • 1 tspcinnamon
  • 1 cupchickpeas
  • 1 1/2 tspsalt
  • 1/2 tspblack pepper
  • 2 tbspsmen

Method

  1. In a large pot, combine the 1.2 kg (2.6 lb) chicken or lamb with 1 cup chickpeas, 1 1/2 tsp salt, and 1/2 tsp black pepper. Add enough water to cover the meat and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently until the meat is tender and easily pierced with a fork, which should take about 1 to 1.5 hours depending on the meat used.
  2. While the meat is cooking, prepare the couscous. Place the 500 g (1.1 lb) couscous in a large bowl and drizzle with a little water to moisten. Rub the couscous between your hands to break up any clumps, then let it rest for 10 minutes to absorb the moisture. Transfer the couscous to a steamer basket and place it over a pot of simmering water. Cover and steam for about 15 minutes, then fluff with a fork. Repeat this steaming process two more times, moistening the couscous slightly each time before steaming.
  3. In a separate large skillet, melt 2 tbsp smen over medium heat. Add the 1 kg (2.2 lb) of sliced onions and cook slowly, stirring occasionally, until they become soft and translucent, about 15 minutes. Add 1 tsp cinnamon, 100 g (3.5 oz) raisins, and 2 tbsp honey to the onions. Continue to cook, stirring often, until the mixture becomes deep golden brown and jammy, about 20 more minutes. The onions should be sweet and slightly sticky, with the raisins plump and tender.
  4. Once the meat is tender, remove it from the pot and set aside. If desired, skim any excess fat from the surface of the broth. Increase the heat and reduce the broth slightly to concentrate the flavors, if needed.
  5. To assemble the dish, mound the steamed couscous onto a large serving platter. Arrange the cooked meat pieces over the couscous. Spoon the tfaya, the caramelized onion and raisin mixture, over the top of the meat. Serve immediately, allowing guests to enjoy the sweet and savory combination that is characteristic of Fes hospitality.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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