Tfaya Topping For Couscous Food

TFAYA TOPPING FOR COUSCOUS

Steps:

• Clean and slice onions into similar size strips. I cut the onion in half and then slice 1/2 circle slices.
• In a non-stick pan heat the oil to medium and add the onions to begin cooking.
• While the onions cook place the raisins in a bowl with just enough warm water to cover them to slightly rehydrate them.
• When the onions have started to soften, reduce the heat and add the spices; salt, turmeric, ginger and cinnamon.
• Continue cooking on low heat so that the onions get very soft and begin to caramelize slightly.
• After 20 minutes add the sugar (it can be reduced based on personal tastes) and the raisins.
• Cook an additional 10-15 minutes for the flavors to blend together and the raisins to soften as well.
• Remove from the heat and serve either on top of the couscous or next to the couscous for guests to add as they would like.

COUSCOUS TFAYA WITH CHICKEN AND MAJHOUL DATES

Steps:

• Pour the couscous in a large bowl, add salt, to taste, 1/2 teaspoon turmeric, 1 cup lukewarm water, 4 tablespoons of the melted butter. Mix and let rest for 15 minutes, until the water is absorbed.
• Preheat a thick pot. Add olive oil and heat. Add Cornish hen or quail and brown for a few minutes. Add the chopped and julienned onion, parsley, remaining butter, spices, salt, and 2 cups water. Cook for 15 minutes.
• Add honey, garbanzo beans, raisins, and simmer for another 15 minutes. Add water as needed. Add the dates. Simmer for 5 minutes, or until the dates are hot.
• Separate the couscous grains by rubbing both hands together. Make sure there are no lumps. Fill the bottom of the couscoussiere (or pot) with 1 1/2 gallons water. Bring to a boil. Put the couscoussiere (or fine-meshed sieve) on top. When the vapor comes up, pour the couscous in the top (sieve), and let it steam for 15 to 20 minutes, until tender and spongy.
• On a large platter, spread a 1-inch thick layer of couscous. Add some pieces of Cornish hen or quail around the middle. Then pour over the surface onions, raisins, and garbanzo beans.
• Garnish with dates, the roasted almonds, and the rest of the sauce. Serve hot.