Couscous Tfaya (Moroccan Couscous with Caramelized Onions and Raisins)
Local name: كسكس بالتفاية
In short: Steamed couscous crowned with tender lamb, chickpeas and a sweet topping of onions slowly cooked with raisins, honey and cinnamon. It takes about 2 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 15 min
- Total
- 2 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 840 kcal
Tfaya is the sweet, glossy topping Moroccans pile over couscous for weddings, Eid and other celebrations. Onions cook down slowly with raisins, cinnamon and a little honey until they turn soft and jammy, while lamb simmers until tender. The topping goes on the couscous in a mound, often with toasted almonds and a dusting of cinnamon. Each bite swings between savory meat, sweet onion and the plain, fluffy grains underneath.
Instructions
- Put the lamb, oil, grated onions, ginger, turmeric, pepper, saffron and salt in a heavy pot. Cook over medium heat for 5 minutes, stirring, then add the water and bring to a boil.
- Cover and simmer for 1 hour 30 minutes, adding the chickpeas for the last 20 minutes, until the lamb is very tender and pulls from the bone.
- For the tfaya, put the sliced onions, oil, butter, salt and water in a wide pan. Cook over medium-low heat for 30 minutes, stirring now and then, until the onions are very soft and golden.
- Stir in the raisins, honey, cinnamon, ginger and 3 tbsp of the lamb cooking juices. Cook for 15 more minutes, until the onions are dark gold and syrupy.
- While the tfaya cooks, spread the couscous on a tray, sprinkle with the warm water and salt, and rake it with your fingers for 2 minutes. Leave for 10 minutes so the grains swell.
- Steam the couscous in a steamer set over the lamb pot or a pot of boiling water for 20 minutes. Tip it onto the tray, work in the butter and rake out the lumps, then steam for 15 minutes more.
- Mound the couscous on a platter. Arrange the lamb and chickpeas on top, spoon over the tfaya, and finish with the toasted almonds and a dusting of cinnamon. Serve the lamb juices in a jug.
Tips
- If the onions start to stick, add a splash of water instead of turning up the heat. Slow cooking is what gives tfaya its soft, jammy texture.
- Chicken works in place of lamb. Use 8 thighs and simmer them for 45 minutes. Tfaya is also good spooned over roast chicken or plain rice.
Questions and answers
What does tfaya mean?
Tfaya is the Moroccan name for a sweet and savory topping of slowly cooked onions with raisins, cinnamon and honey. It is served over couscous and also spooned onto chicken or lamb tagines.
Can I make the tfaya ahead?
Yes. It keeps in a jar in the fridge for up to 5 days and its flavor improves. Warm it gently with a spoon of water before serving.
Is couscous tfaya very sweet?
It is sweet but balanced, since the lamb and plain couscous are savory. For a milder topping, cut the honey in half and reduce the raisins.
How long does it take to make Couscous Tfaya (Moroccan Couscous with Caramelized Onions and Raisins)?
About 2 h 45 min in total: 30 min of preparation and 2 h 15 min of cooking.
How many calories are in Couscous Tfaya (Moroccan Couscous with Caramelized Onions and Raisins)?
About 840 kcal per serving, with 32 g of protein, 92 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 840 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 92 g |
| Fat | 38 g |
| Fiber | 9 g |
| Sugar | 36 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
