Couscous Tfaya
🛒 Ingredients
- Couscous (medium grain, dry) 80 g · 288 kcal
- Chicken Thighs (boneless, skinless) 150 g · 240 kcal
- Onions 150 g · 60 kcal
- Chickpeas (canned, drained) 50 g · 80 kcal
- Raisins 20 g · 60 kcal
- Carrots 50 g · 20 kcal
- Zucchini 50 g · 10 kcal
- Olive Oil 9 g · 90 kcal
- Honey 10 g · 30 kcal
- Turmeric 0 g · 0 kcal
- Ground Ginger 0 g · 0 kcal
- Cinnamon Stick 0 g · 0 kcal
- Saffron threads 0 g · 0 kcal
- Black Pepper 0 g · 0 kcal
👨🍳 Instructions
- Prepare the chicken and vegetable stew: In a large pot or pressure cooker, sauté chicken pieces in olive oil until golden. Add chopped onions, carrots, zucchini, chickpeas, ground turmeric, ginger, and black pepper. Cover with water or broth, bring to a boil, then reduce heat and simmer until chicken is tender and vegetables are cooked, about 45-60 minutes.
- Prepare the Tfaya topping: In a separate pan, slice onions finely and sauté in a little olive oil until softened. Add raisins, a cinnamon stick, saffron threads, and honey; continue to cook over low heat, stirring occasionally, until onions are deeply caramelized and jam-like, about 30-40 minutes.
- Steam the couscous: In a couscousier, hydrate the dry couscous with a splash of water and a drizzle of olive oil, fluffing with your hands. Steam over the simmering stew for 15-20 minutes, then remove, fluff, and repeat the hydration and steaming process two more times until the couscous is light and fluffy.
- Assemble the dish: Mound the steamed couscous onto a large serving platter. Arrange the tender chicken pieces and cooked vegetables from the stew around the couscous.
- Top with Tfaya: Generously spoon the sweet caramelized onion and raisin Tfaya over the center of the couscous. Serve immediately with the remaining savory broth on the side.
