Couscous with Vegetables and Tfaya

Couscous is a very common dish in Morocco. Composed of semolina grains, topped with vegetables, caramelized onions with raisins and meat cooked in a delicious broth, this dish represents a real Moroccan delicacy everyone should try.

Ingredients:

Couscous:

· 1 pound of couscous

· 2 tablespoons of olive oil

· 2 cups of water

· 1 teaspoon of salt

Meat and vegetables:

· 1 pound of lamb meat

· 3 tablespoons olive oil

· 1 tablespoon clarified butter

· 1 teaspoon turmeric

· 1 teaspoon ginger powder

· 1 teaspoon black pepper

· 2 teaspoons salt

· 6 cups of water

· 5 carrots

· 3 zucchinis

· 1 cup of chickpeas( soaked in water overnight)

· 3 turnips (optional)

· 3 small potatoes

· 2 chopped onions

· 1 Butternut Squash

· Bunch of coriander

· Bunch of parsley

Tfaya:

· 4 onions (thinly sliced)

· 1 cup of raisins soaked in hot water for 10 minutes

· 3 tablespoons of sugar

· 1 tablespoon of cinnamon

· 1 teaspoon of turmeric

· 1 teaspoon of black pepper

· 2 tablespoons of olive oil

· 1 cup of water

Instructions:

To prepare the recipe you will need a couscoussier (resembles to a steamer pot). You will use the bottom of the couscoussier to cook meat and vegetables and the top to cook the couscous.

Vegetables and meat:

Peel the vegetables and slice them in large pieces.

In the bottom of the couscoussier Place the meat with olive oil, onions, clarified butter, turmeric, ginger powder and black pepper. Over medium heat brown the meat with the spices for 10 minutes then add carrots, turnips, chickpeas, coriander, parsley and water. Bring it to a boil, reduce the heat and let it cook for 30 to 40 minutes. Then add, the remaining vegetables (don’t forget to taste the broth and adjust the spices). Cook until the meat and vegetables are tender.

Couscous:

Put the couscous in a bowl, add salt, olive oil and water, toss and roll the couscous between your hands then put it in the top section of the couscoussier to steam.

After 15 minutes, (you will start noticing the steam coming up from the couscous), Transfer the couscous back into the bowl, add salt and work it with one cup of water. Return the couscous back to the steamer for another 15 minutes.

Tefaya:

In a saucepan, mix onions, raisins, sugar, turmeric, cinnamon and black pepper with olive oil. Let the onions caramelize for 5 minutes then add 1 cup of water, cover and let it simmer for 30 minutes or until you have a thick sauce and tender onions.

Presentation:

In a very large serving platter, spread the couscous grains. Drizzle some cups of broth carefully over the couscous. Place the meat in the center of the couscous, top it with tefaya. Place the vegetables all around the couscous.

Bon appétit!