[ENG] Authentic Moroccan Couscous: The Tfaya Experience | Flavors of Morocco

couscous

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is gluten-free and nutritious, while bulgur is often less expensive.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein, while canned beans save time and money.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often cheaper.

raisin

🥗Healthier: dried apricots

💰Cheaper: dried cranberries

Dried apricots provide more vitamins, while cranberries can be less expensive.

Soak chickpeas in water overnight.

Chop onions finely and transfer to a bowl.

In a stockpot, add beef, soaked chickpeas, chopped onions, parsley, cilantro tied with twine, fermented butter, saffron threads, salt, ginger, ground black pepper, paprika, vegetable oil, and water.

Turn on the heat and stir the mixture to combine flavors.

Place a steamer basket on top of the stockpot to warm up.

Prepare couscous by placing it on a large plate, adding olive oil, salt, and a little water to hydrate it.

Rub the couscous with hands to break apart clumps.

Cook carrots in a pot with olive oil, black pepper, and water.

After carrots soften, add pumpkin to cook together.

Steam the couscous in the steamer basket, checking for doneness.

Soak raisins in water to rehydrate them.

Chop onions for tafaya, season, and caramelize them in a pot with olive oil, salt, ground cinnamon, sugar, and a bit of water.

Once onions caramelize, add soaked raisins to the mixture.

Check and stir the couscous, adding water as needed to prevent stickiness.

After the first steaming, transfer couscous to a plate, hydrate with water, and steam again.

Add cooked carrots and pumpkin to the couscous before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens