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Assalamo Alaykum, Hello everyone,

Couscous, a Moroccan dish par excellence, parties, and every day.
To celebrate the 1st Moharram 1440 of the New Year of the Hegira, the majority of Moroccan families prepare couscous, vegetables, Tfaya ...
Before the recipe, I leave you with a little history of our national dish "Couscous".

* His history:

Historians are divided on the exact origin of couscous, some of them say that like pasta, it would be from China, others from East Africa, but the most common thesis and the most plausible is that of the appearance of couscous in North Africa, where archaeological excavations have revealed the presence of kitchen utensils dating back to the 9th century that very closely resemble the main cooking tool of couscous which is the couscous.

The expansion of couscous took place thanks to the Arab-Muslim conquests from the 11th century to the commercial development of this region, this expansion was accelerated by the development of wheat crops in this region.

Thus couscous was brought and spread in sub-Saharan Africa, in Andalusia, and in the Mediterranean rim in general, Fran├žois Rabelais, French writer of the XVIth century declared to have tasted in Provence a "Coscoton to the Moresque". South America became acquainted with couscous through a Portuguese colony from Morocco.

The expansion of couscous continued and experienced a major surge during the twentieth century thanks to successive waves of immigration from North Africa to many European countries and in particular in France where this dish became over the years. years so popular that different polls have revealed that couscous occupies the second place among the favorite dishes of the French!

How much has been traveled for this dish, which characterizes so much North African cuisine and Moroccan cuisine in particular? Couscous remains today one of the rare dishes that keep a part of mystery and intrigue by the richness of its history, of the magic of its taste.

Tfaya Couscous with raisins, caramelized onions, and chicken or meat is the Moroccan couscous that you have to taste at least once in your life.

Even if you fear the sweet-salty, this couscous whose sauce is subtly scented with saffron will seduce you; chickpeas and roasted almonds are essential and the use of saffron pistils is highly recommended.


For 4 to 6 people:

500 g of fine grain couscous

800 g lamb meat or chicken meat

2 onions cut into strips

1 bowl of chickpeas soaked the day before

Some parsley sprigs

1 teaspoon turmeric

1 teaspoon powdered ginger

1 tbsp of pepper

1 teaspoon salt

Pistil or saffron cube

A little neutral oil

Water for cooking

For the Tfaya:

600 g sliced ​​onions

100 g of raisin

Pepper, salt, ginger, saffron, and turmeric.

4 tablespoons sugar

1 teaspoon cinnamon

1/2 glass of water

A little oil


In a casserole mix the spices with a little water and fry the meat in it.

Place on the heat and let simmer for a few minutes and turn the meat over.

Add the onions, chickpeas, parsley, and cover with water.

Add a little oil, close the casserole and cook for 40 to 50 minutes.

Preparation of the Tfaya:

In a pan put all the ingredients except sugar and cinnamon.

Cover and drop the onions.

Mix from time to time.

When the onions become a little melting add sugar and cinnamon and from that moment do not stop stirring to prevent it from burning.

The mixture begins to take a nice golden color and will caramelize.

Remove from heat and leave aside.

Preparation of the semolina:

You can see the preparation of the semolina in detail on the video or click here to see how to cook the couscous with steam.

Check the meat and chickpeas and adjust the seasoning if necessary.

After the last cooking of the couscous, work the semolina with 1/2 teaspoon of butter.

Serve the couscous, place the meat and the chickpeas, and drizzle with the sauce.

Decorate with Tfaya and some toasted almonds.

       Serve immediately

Preparation time 20 min

Cooking time 100 min

Total 2 hr

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