World Flavors Cookbook

Couscous Tfaya

Name: Couscous Tfaya
Cook time: 120 min
Cuisine: Tunisia
Ingredients: 1kg fine semolina couscous 1kg lamb shoulder, cut into pieces 3 large onions, thinly sliced for tfaya 1 cup raisins, soaked 1 cup chickpeas, soaked overnight 2 tbsp ras el hanout 1 tbsp harissa 1 tsp cinnamon 2 tbsp honey Olive oil and salt

A sophisticated sweet and savory couscous dish topped with caramelized onions, raisins, and tender lamb.

Cuisine: Tunisia

Ingredients

1kg fine semolina couscous 1kg lamb shoulder, cut into pieces 3 large onions, thinly sliced for tfaya 1 cup raisins, soaked 1 cup chickpeas, soaked overnight 2 tbsp ras el hanout 1 tbsp harissa 1 tsp cinnamon 2 tbsp honey Olive oil and salt

Instructions

Prepare the couscous in a traditional couscoussier, steaming it over the meat broth. For the broth, simmer lamb with chickpeas, ras el hanout, and harissa in water. For the tfaya (topping), slowly caramelize the sliced onions in olive oil with honey, cinnamon, and raisins until dark and jammy. Serve the steamed couscous in a large platter, topped with the meat and a generous crown of the sweet onion-raisin tfaya.