Couscous Tfaya (Algerian Sweet Onion and Raisin Couscous)

Couscous tfaya pairs fluffy steamed couscous with tfaya, a caramelized topping of onions, raisins, and warm spices cooked until sticky-sweet. It is a North African classic that balances savory broth with a touch of honeyed sweetness.

Ingredients

For the couscous and broth

• 2 lbs bone-in chicken thighs (or lamb pieces)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 teaspoons ground ginger
• 1 teaspoon turmeric
• 1/2 teaspoon saffron threads
• 1 cinnamon stick
• 4 cups chicken broth
• 1 cup chickpeas, cooked
• 2 cups couscous
• 2 tablespoons butter

For the tfaya

• 4 large onions, thinly sliced
• 1 cup golden raisins
• 3 tablespoons honey
• 2 teaspoons ground cinnamon
• 3 tablespoons butter or olive oil
• Toasted almonds, for garnish

Instructions

1. Cook the meat and broth
   In a large pot, brown the chicken in olive oil, then add the onion, ginger, turmeric, saffron, and cinnamon stick. Pour in the broth and simmer for 40 minutes, until the meat is tender. Stir in the chickpeas.
2. Steam the couscous
   Toss the couscous with a little water and butter, then steam over the simmering broth (or prepare according to package directions) until light and fluffy.
3. Make the tfaya
   In a separate pan, cook the onions in butter over low heat until soft, about 20 minutes. Add the raisins, honey, and cinnamon, and continue cooking until the onions are deeply caramelized and sticky.
4. Assemble
   Mound the couscous on a platter, arrange the chicken and chickpeas on top, and spoon over the tfaya. Scatter with toasted almonds.

Couscous tfaya is traditionally served on special occasions, but it is simple enough for a Sunday dinner.