Moroccan Couscous Tfaya (Printable)
Fluffy couscous crowned with caramelized onions, raisins, and almonds, served with spiced chicken.
# What You'll Need:
→ For the Chicken
01 - 1 whole chicken (about 3.3 pounds), 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 pinch of saffron threads
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 It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Sauté onions and garlic until translucent, about 5 minutes. Add chicken pieces and brown thoroughly on all sides, about 8 minutes total.
02 - Sprinkle ginger, turmeric, cinnamon, cumin, black pepper, salt, saffron, and white pepper over chicken. Stir to coat evenly. Pour in chicken broth, add chopped cilantro and parsley. Bring to a boil, then reduce heat to low, cover, and simmer for 35 to 40 minutes until chicken is tender and cooked through.
03 - While chicken simmers, melt butter or heat olive oil in a large skillet over medium heat. Add sliced onions and cook until soft and golden brown, stirring occasionally, for 20 to 25 minutes.
04 - Stir in raisins, honey, cinnamon, salt, and black pepper. Continue cooking for 10 minutes, stirring frequently, until onions are deeply caramelized and mixture becomes sticky and fragrant.
05 - In a dry small pan over medium heat, toast slivered almonds until golden and fragrant, stirring constantly, about 2 to 3 minutes. Remove from heat and set aside.
06 - Place couscous in a large heatproof bowl. Add olive oil and salt, then pour boiling water over. Cover tightly with plastic wrap or a lid and let stand for 5 minutes. Fluff with a fork to separate grains.
07 - Spread fluffy couscous over a large serving platter. Arrange chicken pieces on top, ladling some of the cooking sauce over the meat. Spoon caramelized onion and raisin tfaya over chicken. Garnish with toasted almonds. Serve immediately while hot.
# Expert Hacks:
01 -
- The tfaya topping creates this incredible sweet and savory contrast that keeps everyone coming back for seconds
- It's a company-worthy dish that actually gets better when made ahead, so you're not stuck in the kitchen while guests arrive
- The combination of tender spiced chicken with those sticky caramelized onions is the kind of comfort food that feels like a warm embrace
02 -
- The tfaya can be made up to two days ahead and actually develops more flavor as it sits—just warm it gently before serving
- Don't rush the onion caramelization, because that deep sweetness is what separates good Moroccan couscous from great Moroccan couscous
03 -
- If your onions aren't caramelizing after 20 minutes, don't be afraid to add a tiny pinch of sugar to help them along
- The key to fluffy couscous is letting it steam undisturbed—lifting the lid too early lets out the steam that makes it light