Couscous with Tfaya Recipe - A Traditional Taste of Morocco

A quick and easy recipe on a Moroccan favorite.

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"Moroccan food is like a beautiful woman in full dress. Moroccan cuisine is a way of life, a lifestyle." - Mohammed Zefzaf

Couscous is a traditional North African dish that holds a special place in Moroccan cuisine. It consists of tiny steamed granules of wheat semolina and is often served as a base for a variety of flavorful stews and toppings.

Couscous is believed to have originated in North Africa, specifically in the region that encompasses present-day Morocco, Algeria, and Tunisia. Its history dates back centuries, with the earliest known references to couscous dating as far back as the 9th century. The Berbers, indigenous North African people, are credited with the invention of couscous. They developed the technique of steaming wheat semolina to create these tiny granules, making it a staple in their diet.

Couscous quickly spread throughout the region and became a fundamental part of the culinary heritage of Morocco. Over time, it also gained popularity in other parts of the Mediterranean and Middle East.

Moroccan couscous is more than just a dish; it's a symbol of Moroccan culture and hospitality.

Here's an overview of Moroccan couscous:

1. Preparation:

• Traditional Moroccan couscous is made from durum wheat semolina, which is mixed with water and rolled into small granules.

• The couscous granules are then steamed in a special pot called a "couscoussier." This process involves stacking the couscous on a perforated tray above a simmering stew, allowing the steam to cook the couscous while imparting it with the flavors of the stew.

2. Variations:

• Moroccan couscous comes in various types, with the two most common varieties being "couscous tfaya" and "couscous with seven vegetables."

• Couscous tfaya features caramelized onions, raisins, and a sweet and savory sauce, often topped with meat such as chicken or lamb.

• Couscous with seven vegetables is a vegetarian version made with a colorful array of vegetables like carrots, zucchini, turnips, and chickpeas, flavored with Moroccan spices.

3. Moroccan Spices:

• Moroccan cuisine is renowned for its rich and aromatic spice blends. Couscous is no exception and is typically seasoned with spices like cumin, coriander, cinnamon, and paprika.

4. Festive and Social:

• Couscous is often prepared for special occasions, family gatherings, and festive celebrations in Morocco. It symbolizes unity and togetherness.

• Sharing a couscous meal is a social event, bringing people together around a large communal platter.

5. Presentation:

• Moroccan couscous is traditionally presented on a large platter, with the couscous forming a mound in the center, and the stew or vegetables arranged on top.

• It is common to garnish couscous dishes with fresh herbs and toasted almonds or sesame seeds for added flavor and texture.

Moroccan couscous is a testament to the Moroccan way of life, where food is not just sustenance but a cultural expression and a source of pride. It continues to be a beloved and iconic dish in Moroccan cuisine, representing the country's rich history and culinary traditions.

Moroccan Couscous With Tfaya Recipe

Prep time 1 hour | Cook time 1.5 hours | Serves 5

For the Couscous:

• 2 cups of couscous

• 2 tablespoons of vegetable oil

• 1 teaspoon of salt

• 2 cups of water

For Tfaya (Onion & Raisin Jam)

• 2 onions, chopped

• 2 tablespoons olive oil

• 100 grams raisins

For the Lamb & Vegetables:

• 500 grams lamb neck or ox tail

• 1 large onion, finely chopped

• 2 cloves of garlic, minced

• 2 tablespoons of olive oil

• 1 teaspoon of ground cumin

• 1 teaspoon of ground coriander

• 1/2 teaspoon of ground cinnamon

• 1/2 teaspoon of paprika

• 1/2 teaspoon of ground ginger

• Salt and pepper to taste

• 2 carrots cut longways

• 2 zucchinis, cut longways

• 2 turnips, cut longways

• 1 cup of chickpeas (cooked or canned, drained and rinsed)

• 1 cup of diced butternut squash or pumpkin (optional)

• 4-5 cups of vegetable broth or water

• Fresh cilantro or parsley for garnish

Instructions: Preparing the Couscous:

1. Place the couscous in a large, shallow dish. Drizzle the vegetable oil over it and sprinkle with salt.

2. Heat the 2 cups of water until almost boiling, then pour it evenly over the couscous.

3. Quickly cover the couscous with a clean kitchen towel or plastic wrap and let it sit for about 5-10 minutes to absorb the water.

4. After resting, fluff the couscous with a fork to break up any clumps. Set it aside.

Preparing the Vegetables & Meat:

1. In a large couscoussier or a wide, heavy-bottomed pot, heat the olive oil over medium heat.

2. Add meat and brown on all sides

3. Add the finely chopped onion and minced garlic. Sauté until the onions become translucent.

4. Add the ground cumin, ground coriander, ground cinnamon, paprika, ground ginger, salt, and pepper. Stir well to combine and cook for a couple of minutes to toast the spices.

5. Add in broth. Simmer for 20 minutes.

6. Drop in the rest of the vegetables into the broth and finish with the chickpeas.

7. Reduce the heat to low, cover the pot, and simmer for about 20-30 minutes, or until the vegetables and meat are tender. Add more liquid if needed to maintain a stew-like consistency.

4. Steam the Couscous:

• Place the couscous in the couscoussier or a steaming pot with small holes in the bottom. Set it over the simmering vegetable stew.

• Cover with a lid and let the steam from the stew cook the couscous for about 20-30 minutes. Be sure to check the couscous for doneness, as the steam should make it fluffy and tender.

5. Serve the Moroccan Couscous:

• Fluff the couscous with a fork one last time.

• To serve, place the couscous on a large platter and arrange the vegetable stew and chickpeas on top.

• Finish with your Tfaya on the top.

• Garnish with chopped fresh cilantro or parsley.

Want to learn more about Morocco? Check out my travel guide below.

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!

If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.

Middle East

Bahraini Harees - A humble mash of chicken and wheat

Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup

Israeli Tahina - A delightful sesame sauce for any use.

Jewish Cholent - A hearty, beefy overnight stew.

Jordanian Kanafe - A show-stopping crispy cheese cake.

Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.

Palestinian Maqluba - A towering one pot spiced rice and meat dish.

Syrian Hummus - A classic take on a perfect starter.

Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.

North Africa

Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions

Egyptian Basboosa - A sweet semolina cake with simple syrup.

Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.

Libyan Bazin - A hearty stew served with mashed wheat.

Moroccan Couscous - A true North African classic featuring lamb and raisins.

Tunisian Ojja - A spicy and tomato-y egg dish.