Tfaya couscous is my favorite couscous. Don't get me wrong, I love couscous; certainly because semolina is one of my favorite cereals; but the Tfaya is the one I choose first.
I don't know if I first knew it at the Sirocco restaurant in Paris, near the avenue des Gobelins, or in Marrakech when I was flying with AirFrance.
Still, I like to prepare and eat it. I like its sweet and salty side, the spicy chicken, the caramelized onions and the just roasted almonds.
And that's why I'm offering you the chance to make it yourself.
What is Tfaya Couscous?
The Tfaya is the compote that accompanies this couscous. It is composed of onions and raisins that have been gently cooked together.
This compote is slightly spiced with saffron, ginger, cinnamon and turmeric.
This sweet/salty/spicy mix is what makes it so charming. Personally, I find in it everything I like in Moroccan cooking.
With what meat to make it?
You can make it as I suggest with chicken. But of course lamb, veal or fish can also be excellent choices.
If you follow the recipe I suggest, I advise you to use chicken legs. Indeed, the thighs and drumsticks are better able to withstand long cooking than the breast.
And don't worry, when you serve your chicken pieces, if you notice that the meat comes off the bones. It means that you have cooked it well.
Is it possible to make semolina quickly?
Yes! You won't get the same result as if you had swollen it in a couscousier and shelled it by hand with smen, the rancid butter used to loosen the grains.
To make it easily, I measure the quantity of semolina I want, I add a little olive oil and I pour one and a half times boiling water.
I let it swell for 7 to 10 minutes. Then I put 1 minute 30 in the microwave on full power.
Then I add semi-salted butter and let it melt. Then I crumble the couscous with a fork.
How to twist it?
You can quite bring a twist to Tfaya couscous using some of the following ingredients:
- hard-boiled egg, like some tagine
- lemon peels, or some preserved lemon to break down the sugar slightly
Not to mention a super simple twist to achieve using honey with a more or less powerful taste.
This couscous is a festive couscous; excellent representative of Moroccan cuisine; that will delight your guests when you cook it. It also has the advantage of being quite simple to achieve. I advise you to cook the meat and Tfaya the day before. Thus the tastes will have had time to infuse well.
The Tfaya can also be used in the preparation of a tagine if you wish.
As for what you can drink with this dish, mint tea and iben (fermented milk) are must-haves.